Tex-Mex · dinner
Beef and Black Bean Burrito Bowls
A Tex-Mex night with ground beef breaks up a chicken-and-shrimp week, and microwave rice keeps it fast.
- Total time
- 20 min
- Serves
- 2
- Est. cost
- $17
Ingredients
For 2 servings
Meat & poultry
- ground beef12 oz
Pantry & grains
- microwave rice1 package
- olive oil1 tsp
Cans & jars
- black beans1 can
Frozen
- frozen corn1 cup
Sauces & condiments
- salsa½ cup
Dairy & eggs
- shredded cheddar4 oz
Produce
- avocado1
- green onion1 bunch
Spices
- chili powder2 tsp
- ground cumin1 tsp
- salt½ tsp
Method
- 1
Heat oil in a large skillet over medium-high heat. Add ground beef and cook 5-6 minutes, breaking it up, until browned with no pink left.
- 2
Stir in chili powder, cumin and salt. Cook 1 minute until fragrant.
- 3
Drain and rinse the black beans. Add them to the skillet with the frozen corn and salsa. Simmer 4-5 minutes until the corn is hot and the mixture thickens.
- 4
Microwave the rice according to the package, usually about 90 seconds, then fluff with a fork.
- 5
Slice the avocado and thinly slice the green onions.
- 6
Divide rice between two bowls. Top with the beef mixture, cheddar, avocado and green onion. The cheese should melt slightly from the heat.
Kitchen note
Double the beef mixture and use leftovers as burrito or quesadilla filling for lunch the next day.Approximate per serving: 760 calories, 44g protein. These are estimates, not lab-tested nutrition facts.
Cost is an estimate at typical US supermarket prices; staples like oil, salt and spices are counted at a few cents.
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