Black Bean & Beef Burrito Bowls
Perfectly Balance Your Plate
Serve with a drizzle of 1 tbsp Balsamic Vinaigrette Dressing.
2 tsp oil
1⁄2 lb (225 g) lean ground beef or meatless substitute
1 can (14 oz/398 ml) no salt added black beans
1⁄4 cup water
1 tbspTaco Seasoning
2 Roma tomatoes
1 bell pepper
8 cups chopped romaine lettuce
2 cups frozen corn niblets, defrosted
1⁄2 cup shredded cheese, your choice
Toppings (optional): Poco Picante salsa, Garlic & Onion Nutritional Yeast Topper, sliced avocado, lime wedges
- Heat oil in a large frying pan over medium-high heat. Crumble in beef: cook 3–4 min, until browned and cooked through. Meanwhile, drain and rinse beans; add beans, water and seasoning to pan. Using a fork, break up chunks of meat and coarsely mash beans. Cook until beans heat through, about 3 min.
- Chop tomatoes and bell pepper.
- Divide beef mixture, tomatoes, lettuce, and corn between four bowls. Top with cheese and additional toppings, if desired.
Per serving: Calories 360, Fat 14 g (Saturated 5 g, Trans 0.3 g), Cholesterol 45 mg, Sodium 330 mg, Carbohydrate 37 g (Fibre 13 g, Sugars 6 g), Protein 25 g.