Recipe Difficulty: Medium
Oven: No
Stovetop: No
Knife: Yes
10 Minute Burrito Bowls
Persons
1
Ingredients
- 1/2 Cup Cooked Brown Rice, try microwavable bags
- 1/4 Cup Black Beans, Kidney Beans, or Pinto Beans, drain and rinse
- 3 Oz. Protein, cooked (Chicken, Turkey, or Scrambled Eggs)
- Toppings:
- 1/4 Cup Tomatoes, diced
- 1/4 Cup Corn
- Shredded Lettuce
- 1/4 Avocado, sliced (optional)
- 2 Tbsp. Salsa (look for lower sodium salsa, under 140mg)
- 2 Tbsp. Shredded Cheddar Cheese
Instructions
- Prepare the brown rice according to package instructions.
- Wash and cut your parsley, tomatoes, and avocado. Set aside.
- In a microwave safe bowl, combine rice, corn, beans, and your choice of protein. Microwave on high for 1-2 minutes seconds, or until heated through. (Internal temp should reach 165 F).
- Add your vegetables avocado, salsa, and shredded cheese on top of the beans and rice. Enjoy!
Notes
Dietitian's Tips:
Purchase rotisserie chicken earlier in the week and use the leftovers to make this burrito bowl even easier!
Purchase reduced sodium or no-salt-added canned beans and vegetables. Drain and rinse for 2 minutes to reduce the sodium up to 40%.
Recipe provided by Reach-Up Head Start Early Head Start
Burrito Bowls can be a great way to save time and still enjoy a balanced meal. This dish only takes 10 minutes to prep and can be a nutrition & easy recipe for busy weeknights!
Supplies Needed
- Can Opener
- Measuring Cups
- Measuring Spoons
- Paring Knife
-Strainer
- Spatula
- Microwave
- Hot Pads
