Burrito Bowls
Making a homemade Burrito Bowl is easy, healthy, and better than Chipotle! Burrito bowls are everything you'd have wrapped in a tortilla! Layered with rice, beans, fresh salsa, and Creamy Jalapeno Sauce, your sure to clean your plate!
Equipment
- bowls
Ingredients
Burrito Bowl:
- 4 cups cooked* rice
- 1 quart black beans, (with juices)
- 15 oz diced tomatoes, (with juices)
- 1/4 cup taco seasoning
- 2 tsp salt
- 1 onion, (diced)
- 1 tbsp oil
Fresh Salsa:
- 2 tomatoes, (diced)
- 1 onion, (diced)
- 1 tbsp lime juice
- 2 tbsp cilantro, (chopped)
Instructions
How To Make Burrito Bowls:
- Fry onion in oil for 2 minutes. Add the black beans, diced tomatoes, taco seasoning, and salt. Simmer until slightly thickened (5 min.) Set aside.
- Toss together the fresh salsa ingredients and set aside.
- Scoop 1/2 cup of cooked rice into each bowl. Top with 1/3 cup of the black bean mix and 1/3 cup of the fresh salsa. Garnish with sour cream and grated cheese before serving then drizzle with Creamy jalapeno or Chipotle Sauce.
- Serve with chips or tortillas.
Notes
- Cooked Rice: 2 cups of uncooked rice makes 4 cups of cooked rice. See how to make my stovetop rice recipe.
- To Make Brown Rice: In a medium saucepan saute 2 cups of uncooked brown rice in 2 Tbsp oil. Add 1 tsp salt and 4 cups of hot tap water. Bring to a boil then cover and simmer over low for 45 min. Brown rice takes 10-15 minutes longer than white rice and calls for 1/2 cup more of water.
- Oil- use coconut oil for a healthy substitute.
- Black beans- make your own from dried beans by cooking them in the slow cooker the night before.
Nutrition Facts
Burrito Bowls
Serving Size
1 serving
Amount per Serving
Calories
210
% Daily Value*
Fat
2
g
3
%
Saturated Fat
1
g
6
%
Sodium
792
mg
34
%
Potassium
440
mg
13
%
Carbohydrates
40
g
13
%
Fiber
9
g
38
%
Sugar
3
g
3
%
Protein
9
g
18
%
Vitamin A
684
IU
14
%
Vitamin C
10
mg
12
%
Calcium
44
mg
4
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
