Lightened-Up Black Bean Burrito Bowls with Carrot Rice
User Reviews
5
3 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
30 mins
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Total Time
50 mins
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Servings
6 servings
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Calories
77 kcal
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Course
Main Course
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Cuisine
American
Lightened-Up Black Bean Burrito Bowls with Carrot Rice
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Creamy refried black beans and veggies are piled on a bed of spiced carrot rice to make these healthy lightened-up burrito bowls.
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Ingredients
For the refried black beans:
- 1 tablespoon olive oil
- ½ onion finely diced, large
- 2 garlic minced, cloves
- 1 teaspoon cumin ground
- 2 black beans canned, 14 ounce, drained and rinsed
- ½ cup vegetable broth
- salt to taste
- black pepper to taste
For the carrot rice:
- 1 teaspoon olive oil
- 1 pound carrot cleaned and cut into 2 to 3 inch sections
- ½ teaspoon cumin ground
- ½ teaspoon ancho chile powder
- 1 teaspoon lime juice
- salt to taste
- black pepper to taste
For the veggies:
- 1 red bell pepper cut into strips, medium
- ½ onion cut into strips, large
- 1 tablespoon lime juice
- 2 tablespoons cilantro fresh
- salt to taste
- black pepper to taste
For topping (optional):
- avocado slices
- cilantro fresh
- salsa
Instructions
Make the refried black beans:
- Coat the bottom of a large saucepan with oil and place it over medium heat. When the oil is hot, add the onion and sauté until it's soft and translucent, about 5 minutes. Add the garlic and cumin, and continue to sauté until very fragrant, about 1 minute more. Add the beans and broth. Raise heat to high and bring the broth to a simmer. Lower the heat and allow to cook for about 5 minutes, stirring occasionally, until the beans begin to soften up. Use a fork or potato masher to mash about ⅓ of the beans (or more if you prefer). Allow the beans to continue simmering over low heat for about 10 minutes, adding some water to the pot if they become too dry.
- Remove from heat and season with salt and pepper to taste.
Make the carrot rice:
- While the beans cook, place the carrots into the bowl of a food processor fitted with an S-blade, and pulse until they're chopped into pieces about the sizes of rice grains. Work in batches if you can't easily fit all of the carrots in your food processor.
- Coat the bottom of a large nonstick skillet with oil and place over medium heat. Add the carrots, cumin, ancho chile powder and lime juice. Cook, flipping frequently with a spatula, until the carrots are tender, about 5 minutes. Season with salt and pepper to taste, then divide the carrot rice among 6 bowls.
Make the veggie:
- Using the same skillet you cooked the carrot rice in, raise the heat to medium-high. Add the pepper and onion. Cook for about 5 minutes, flipping with a spatula occasionally, until the veggies are tender and browned in spots. Add the lime juice and flip to coat the veggies. Remove from heat, stir in the cilantro and season with salt and pepper to taste.
- Divide the refried beans among the bowls with the carrot rice, then top with the veggies and toppings of choice. Serve.
Nutrition Information
Show Details
Calories
77kcal
(4%)
Carbohydrates
11g
(4%)
Protein
1g
(2%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
2g
(10%)
Sodium
137mg
(6%)
Potassium
332mg
(7%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
13359IU
(267%)
Vitamin C
33mg
(37%)
Calcium
38mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 77 kcal
% Daily Value*
| Calories | 77kcal | 4% |
| Carbohydrates | 11g | 4% |
| Protein | 1g | 2% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 137mg | 6% |
| Potassium | 332mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 13359IU | 267% |
| Vitamin C | 33mg | 37% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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