Steak and Bean Burrito Bowls
Serves 6.
Note: To make this quick and easy weeknight dinner even quicker and easier, use leftover steak or chicken. Either will work well in this hearty but healthful bowl. From Meredith Deeds.
• 1 lb. skirt or flank steak
• 1/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 4 tsp. vegetable oil, divided
• 1 medium onion, diced
• 1 poblano chile, seeded and diced
• 2 garlic cloves, minced
• 2 tsp. chili powder
• 1 (14.5 oz.) can black beans, drained and rinsed
• 1 (14.5 oz.) can diced tomatoes
• 1 c. fresh or frozen corn kernels
• 3 c. cooked brown rice
• 3 tbsp. lime juice
• 2 tbsp. finely chopped cilantro
• 3 c. shredded romaine lettuce
• 1 avocado, diced
• 1 tomato, diced
• 1/2 c. shredded Monterey Jack or crumbled Cotija (a Mexican cheese)
• Lime wedges for serving
Directions
Pat steak dry and season with salt and pepper.
In a large skillet, heat 2 teaspoons oil over medium-high heat. Cook the steak to desired doneness, about 5 minutes per side for medium rare. Transfer to a cutting board and let rest 10 minutes. Do not clean skillet.
Meanwhile, using the same skillet, add the remaining 2 teaspoons oil and heat over medium heat. Add the onion and poblano. Sauté for 5 minutes or until the vegetables are softened. Add the garlic and chili powder, and cook for another 2 minutes. Add the beans, tomatoes and corn and continue to cook until heated through, about 5 minutes more.
Slice the meat thinly on the diagonal.
In a medium bowl, toss the rice with the lime juice and cilantro. Divide between serving bowls and top with the bean mixture, steak slices, lettuce, avocado, tomato and cheese. Serve with lime wedges on the side.
Nutrition information per serving:
Calories500Fat22 gSodium540 mg
Carbohydrates49 gSaturated fat8 gTotal sugars6 g
Protein28 gCholesterol60 mgDietary fiber13 g
Exchanges per serving: 1 vegetable, 2 starch, 1 carb, 3 medium-fat protein, 1 ½ fat.
