Sassy Saturdays: Black Bean Burrito Bowl

From the PickyEaterBlog.com

Reminds me of Chipotle but healthy =)

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Weekends in my house were a time for experimenting with new recipes.

My dad would frequently be in the kitchen on a Sunday, reinventing some restaurant dish in a healthy way … (I wonder where I get that from :) )

I remember getting healthier egg sandwiches, an Asian noodle dish made with whole wheat spaghetti, and this black bean burrito bowl – which was one of my favorites.

It’s basically a deconstructed burrito with a twist: cottage cheese adds creaminess, tangy-ness, and a protein punch; a few crumbled corn chips add great texture and crunch; and tomatoes, corn and cilantro replace the traditional lettuce often found in burrito bowls.

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It’s filling, spicy and satisfying, and takes less than 30 minutes to make!

And trust me, even though cottage cheese in a burrito bowl sounds weird, it actually tastes pretty great.

It also has fewer calories than a burrito bowl you’d get at a restaurant, but doesn’t sacrifice any of the flavor. One huge serving has only 250 calories, 2g fat, 10g fiber and 14g protein.

I made this as a dinner for one when the husband was dying for some takeout, and I couldn’t believe how fast it all came together.

This is sure to be a favorite the whole family will love!

The Ingredients

  • 1 15 oz can of low sodium whole black beans
  • 1/2 jalapeño pepper, chopped
  • 1 red onion, diced
  • 1 yellow bell pepper, diced
  • 1.5 tsp cumin
  • 1 tsp chili powder
  • 2-3 cloves garlic
  • Salt to taste
  • 1 cup cooked brown rice (use 1/4 cup cooked per bowl)
  • 1/2 cup fresh corn (use about 2 Tbsp per bowl)
  • 1/2 cup organic, low fat cottage cheese (use 2 Tbsp per bowl)
  • Chopped cilantro to taste
  • Diced tomato
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  • Salsa
  • 12-16 Corn chips (use 3-4 chips per bowl)

Add a Fun Chicken Main Course

Watch Now!

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The Directions

Step 1Saute garlic, jalapeno, onion, and bell pepper in 1 tsp canola oil until soft.

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Step 2: Add cumin, chili powder and let the spices toast for a minute. Then add the can of black beans + liquid (don’t rinse and drain the black beans before) into the pan.

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Step 3: Bring the mixture to a boil, let it simmer for about 10-15 minutes.

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Step 4: Once the bean mixture is done, start assembling your bowl! Put 1/4 cup cooked brown rice in a bowl…

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Step 5: Top with 1/4 of the black bean mixture…

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Step 6: Then add your toppings: 2 Tbsp cottage cheese, 2 Tbsp corn, diced tomato, cilantro, salsa, and 3-4 corn chips crumbled on top.

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And you are ready to eat!
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This recipe makes 4 very healthy servings. If you wanted smaller bowls you could also end up with 5-6 servings too.
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I ended up eating this the next day for leftovers too! It tasted even better once all the flavors had marinated together for a while.
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It’s just spicy healthy goodness in a bowl. It doesn’t get better than that.
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Black Bean Burrito Bowl
by Anjali Shah @ The Picky Eater
Makes 4 servings
Nutritional information per serving: 250 calories, 2g fat, 37g carbs, 10g fiber, 0g sugar, 14g protein

The Ingredients

  • 1 15 oz can of low sodium whole black beans
  • 1/2 jalapeño pepper, chopped
  • 1 red onion, diced
  • 1 yellow bell pepper, diced
  • 1.5 tsp cumin
  • 1 tsp chili powder
  • 2-3 cloves garlic
  • Salt to taste
  • 1 cup cooked brown rice (use 1/4 cup cooked per bowl)
  • 1/2 cup fresh corn (use about 2 Tbsp per bowl)
  • 1/2 cup organic, low fat cottage cheese (use 2 Tbsp per bowl)
  • Chopped cilantro to taste
  • Diced tomato
  • Salsa
  • 12-16 Corn chips (use 3-4 chips per bowl)

The Directions

Step 1: Saute garlic, jalapeno, onion, and bell pepper in 1 tsp canola oil until soft.

Step 2: Add cumin, chili powder and let the spices toast for a minute. Then add the can of black beans + liquid (don’t rinse and drain the black beans before) into the pan.

Step 3: Bring the mixture to a boil, let it simmer for about 10-15 minutes.

Step 4: Once the bean mixture is done, start assembling your bowl! Put 1/4 cup cooked brown rice in a bowl…

Step 5: Top with 1/4 of the black bean mixture…

Step 6: Then add your toppings: 2 Tbsp cottage cheese, 2 Tbsp corn, diced tomato, cilantro, salsa, and 3-4 corn chips crumbled on top.

 

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