Burrito Bowls
User Reviews
5.0
12 reviews
Excellent
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr
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Servings
4 people
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Calories
790 kcal
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Course
Main Course
Burrito Bowls
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These Burrito Bowls are so easy to make at home with ground beef, cilantro lime rice, corn, black beans, and your favorite toppings. It's a great meal prep recipe to save time during a busy week!
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Ingredients
Toppings
- 2 (8-inch) flour tortillas taco size
- ½ cup vegetable oil
- 1 ripe avocado
- 2 teaspoons lime juice
- 1/8 teaspoon salt
- 2 roma tomatoes diced
- 4 oz. sour cream
- 1 cup shredded Mexican cheese blend Cheddar and Monterey Jack are great
Cilantro Rice
- 3 cups cooked rice see notes
- 3 tablespoons butter melted
- 2 tablespoons lime juice
- ½ teaspoon ground cumin
- 1/3 cup cilantro roughly chopped. Plus more to garnish bowls.
Corn/Beans
- 1 cup whole kernel sweet corn drained and rinsed
- 1 cup black beans drained and rinsed
- 2 Jalapeno peppers seeded and diced
- 1-2 teaspoons hot sauce
- ¼ teaspoon EACH: garlic powder, onion powder, salt
Beef Mixture
- 1 lb. ground beef
- ½ cup White onions diced
- 4 cloves garlic minced
- 1 oz. packet taco seasoning see notes for my homemade recipe
- 2/3 cup water
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Instructions
Prepare the Toppings:
- Cut the tortillas into ½-inch strips. Heat oil in a 10-inch nonstick skillet over medium-high heat. Add the tortilla strips and fry in batches until just golden, about 1 minute per side. Handle with kitchen tongs while frying to avoid oil splatter. Transfer to a plate and sprinkle with salt. Reserve 1 tablespoon of oil and discard the rest.
- Slice the avocado in half lengthwise, remove the pit, and scoop the pulp into a small bowl. Add lime juice and salt and use a fork to mash it. Cover tightly with saran wrap and set aside at room temp.
- Measure remaining ingredients before beginning.
For the Rice:
- Combine the cooked rice with butter, lime juice, cumin, and cilantro. Season with 1 tsp. salt if not already seasoned. Cover the rice and set aside. (*See notes for how I cook 3 cups of flavorful rice. )
Prepare the Corn/Beans:
- Add the reserved oil from frying the tortillas (1 tbsp.) to a large skillet over medium-high heat. Add the corn and cook for 4-5 minutes, stirring occasionally. Reduce heat to medium. Add the black beans, jalapenos, hot sauce, garlic powder, onion powder, and salt. Stir to combine and heat through for 2 minutes. Transfer to a bowl and cover with foil.
Make the Beef Mixture
- Add the ground beef and onions to the same skillet over medium-high heat. Cook and crumble for 7-10 minutes, or until the beef is brown and cooked through. Drain grease. Add the garlic and taco seasoning and stir in 2/3 cup water. Bring to a boil until thickened, then reduce to a simmer for 1 minute. Remove from heat.
Assemble the Bowls
- Distribute ¾ cup of rice in each serving bowl, followed by a scoop of the warm corn/beans, followed by the beef mixture.
- Sprinkle with tomatoes and shredded cheese. Add a scoop of the avocado mixture and a dollop of sour cream. Top with fried tortilla strips and serve!
Notes
- Homemade Taco Seasoning (Delicious!)
- My process for perfectly cooked rice (3 cups):
- Pro Tips:
- Storage:
- Nutritional information is an estimate and is per serving. There are 4 servings in this recipe.
- 1 tablespoon chili powder
- 2 teaspoons cornstarch
- 1 ½ teaspoons ground cumin
- 1 teaspoon salt
- ½ teaspoon EACH: pepper, paprika
- ¼ teaspoon EACH: garlic powder, onion powder, oregano
- 1/8 teaspoon cayenne pepper
- 1 pinch cinnamon
- Bring 2 cups of chicken broth to a boil.
- Add 1 cup of white long grain rice and let the liquid come back up to a boil.
- Cover tightly and reduce heat to a gentle simmer for 15 minutes. (I set my heat to low.)
- Remove from heat and let it stand in the pot for 10 minutes with the lid on, any rice stuck to the bottom will release.
- This yields 3 cups of flavorful, perfectly cooked rice. I use a Dutch oven with a tight fitting lid.
- Note that other varieties of rice may require different liquid measurements and/or cooking times.
- Ground turkey can be used instead of ground beef if preferred. Cooked cauliflower rice can be used instead of regular rice as well.
- Cheese: I often recommend shredding fresh cheese from a block, but packaged Mexican blend cheese is allowed here! You can also shred your own mixture of Cheddar and Monterey Jack! I also add a little of Cabot Hot Habanero to the mix! (FYI- it's pretty hot.)
- Corn: When corn is in season, I like to cut it fresh from 2 ears for this recipe.
- Add-ons include red bell peppers, sliced green onions, sliced lime, grilled chicken, refried beans, shredded lettuce, and black olives.
- Easy Shortcuts: Use leftover cooked rice, prepared guacamole instead of the mashed avocado mixture, salsa instead of diced tomatoes, and tortilla chips or store-bought tortilla strips instead of homemade.
- Make Ahead Method: See recipe post above for how to use this recipe for meal prep!
- Store each leftover filling in its own airtight container and refrigerate for up to 3-5 days.
- Note: The shelf life of the black beans is a little shorter, 3-4 days. If you plan on using them beyond that point, I would freeze the corn/black bean mixture and thaw when ready to serve.
- Note that these are estimates and depend on how fresh the ingredients are when being used.
Nutrition Information
Show Details
Calories
790kcal
(40%)
Carbohydrates
72g
(24%)
Protein
42g
(84%)
Fat
38g
(58%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
2g
Monounsaturated Fat
13g
Trans Fat
1g
Cholesterol
136mg
(45%)
Sodium
11570mg
(482%)
Potassium
1135mg
(32%)
Fiber
11g
(44%)
Sugar
7g
(14%)
Vitamin A
1900IU
(38%)
Vitamin C
30mg
(33%)
Calcium
282mg
(28%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 790 kcal
% Daily Value*
| Calories | 790kcal | 40% |
| Carbohydrates | 72g | 24% |
| Protein | 42g | 84% |
| Fat | 38g | 58% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 136mg | 45% |
| Sodium | 11570mg | 482% |
| Potassium | 1135mg | 24% |
| Fiber | 11g | 44% |
| Sugar | 7g | 14% |
| Vitamin A | 1900IU | 38% |
| Vitamin C | 30mg | 33% |
| Calcium | 282mg | 28% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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