Beef Burrito Bowl
This beef burrito bowl recipe is full of vegetables and fresh ingredients, making for a refreshing and flavorful meal.
Servings: 4 servings
Calories: 777kcal
Ingredients
- 2 corn cobs
- 1 tablespoon olive oil
- 1 onion finely chopped
- 3 cloves garlic
- 1 carrot grated
- 1 zucchini grated
- ½ red pepper finely diced
- 1 lb ground beef (500g)
- 2 tablespoon Mexican seasoning
- 24 oz jar passata (700g)
- 1 can black beans drained & rinsed
- 2 cups chicken stock
To Serve:
- 2 cups rice cooked
- 1 avocado diced
- pico de gallo
- sour cream
- fresh cilantro leaves
Instructions
- Use a sharp knife to cut the corn kernels from the cob. Heat a large skillet and fry the corn until lightly charred, around 5 minutes. Set aside.
- Heat the olive oil in the skillet over a medium-high heat. Add the onions and fry until soft, around 5 minutes.
- Add garlic and continue to cook for a further 2 minutes.
- Add the carrot, zucchini and red pepper and continue to cook for a further 3-4 minutes.
- Add the beef to the skillet and cook, stirring often, until browned.
- Add the seasoning and cook for a further 1 minute.
- Add the passata, chicken stock and black beans. Bring to the boil, reduce the heat slightly and allow it to bubble away for around 30 minutes until you have a nice thick sauce.
- While the beef is cooking, cook your rice.
- To Serve: Line your bowl with rice and top with the beef mixture, corn, diced avocado, pico de gallo and a spoonful of sour cream. Sprinkle over chopped cilantro leaves before serving.
Notes
Make up a jar of our Mexican Seasoning for your store cupboard to use in this recipe.
See above article for substitution recommendations.
Nutrition
Serving: 1g | Calories: 777kcal | Carbohydrates: 66g | Protein: 50g | Fat: 36g | Saturated Fat: 11g | Polyunsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 2880mg | Fiber: 13g | Sugar: 8g