Name: Beef and black bean taco bowls
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 1/4 cup white rice; 1/2 cup water; 1/4 tsp salt; 2 tsp lime juice; 1/3 cup cilantro, chopped; 5 oz 93% lean ground beef; 3 1/2 tbsp canned black beans, drained and rinsed; 1/2 tsp canola oil; 2 1/4 tsp taco seasoning; 2 tbsp water; 1/3 cup cherry tomatoes, halved; 1.5 oz romaine lettuce, shredded; 2 tbsp red onion, finely diced

Nutrition

Per serving

478 calories

Protein: 34g; 30% of calories
Carbs: 54g; 47% of calories
Fat: 12g; 24% of calories

Instructions

Prep 15 min · Cook 15 min

In a small saucepan, combine the rice, water, and a pinch of the salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and let rest covered for 5 minutes. Stir in the lime juice and cilantro just before serving.
While the rice cooks, heat the oil in a 12-inch skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, for 6 minutes until browned and cooked through. Done when opaque in the center, 160°F.
Add the black beans, taco seasoning, and water to the skillet. Reduce heat to medium-low and simmer for 4 minutes until the liquid has thickened and coats the beef and beans. Taste and add more salt only if needed.
While the beef simmers, halve the cherry tomatoes, shred the lettuce, and dice the onion.
Spoon the cilantro-lime rice into a bowl. Top with the beef and bean mixture, then the romaine, cherry tomatoes and red onion. Serve right away.

Nutrition

Ingredients

Instructions

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