Name: Beef and bean burrito bowl
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1/4 cup jasmine rice; 1/2 cup water; 6 oz 93% lean ground beef; 3/4 cup canned black beans, drained and rinsed; 3/4 red bell pepper, diced; 1/3 cup red onion, diced; 1 tsp extra virgin olive oil; 1 1/2 tbsp taco seasoning; 1/4 tsp salt; 3 tbsp avocado, sliced; 1/2 lime, cut into wedges; 1/3 cup fresh cilantro, chopped

Nutrition

Per serving

787 calories

Protein: 52g; 27% of calories
Carbs: 92g; 47% of calories
Fat: 22g; 26% of calories

Instructions

Prep 15 min · Cook 20 min

In a small pot, combine the jasmine rice, water, and half the salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from the heat and let rest, covered, for 5 minutes.
While the rice cooks, heat the olive oil in a 12-inch skillet over medium-high heat. Add the red onion and red bell pepper. Sauté for 5 minutes until the vegetables are softened and slightly browned.
Add the ground beef to the skillet. Cook for 6 minutes, breaking the meat apart with a spoon, until browned and cooked through. Sprinkle with the remaining salt. Done when browned and opaque, 160°F.
Add the black beans and taco seasoning to the skillet. Stir to combine and cook for 2 minutes until the beans are heated through and the spices are fragrant.
Fluff the rice with a fork and place it in a bowl. Top with the beef and bean mixture. Garnish with the sliced avocado, chopped cilantro, and lime wedges.

Nutrition

Ingredients

Instructions

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