Hearty Steak Burrito Bowls
Short on time yet need a delicious, hearty meal that only requires 5 easy-to-find ingredients? This steak burrito bowl is just that. To add some zest and a bright hint of acid to this steak burrito bowl, add a squeeze of fresh lime juice. Enjoy!
Author: Michelle Hanson
Michelle Hanson, MA, RD, LD is Fresh & Natural Food’s Registered Dietitian. She received a Bachelor of Science degree in Nutrition and Clinical Dietetics with a minor in Community Health from the University of Minnesota – Twin Cities. She is a registered dietitian and current member of the Academy of Nutrition and Dietetics. Michelle has been a nutrition consultant for numerous years as well as a nutrition research director at the University of Minnesota – Twin Cities.
Michelle is passionate about food and nutrition and believes in helping people find simple, realistic ways to make healthy eating a part of their everyday lifestyle.
If you are interested in meeting Michelle or have questions for her, you can email her at: firstname.lastname@example.org. She will look forward to meeting you!
- In a 10 inch skillet heat 1 T vegetable oil over medium-high. Season steak with salt and pepper. Cook 2 to 3 minutes, until browned and/or desired doneness. Remove from skillet.
- Add 1 T oil to skillet. Cook bell peppers about 3 minutes, until lightly charred and crisp-tender. Add 1/2 cup of the encilada sauce; heat through.
- Meanwhile, heat rice according to package directions. Transfer to a bowl and stir in 1/4 cup encilada sauce. In a separate bowl mix black beans and remaining 1/4 cup sauce. Microwave about 1 minute or until heated through.
- Divide rice and beans amoung four bowls. Top with steak and the pepper mixture.
Nutrition Information Per Serving: 594 cals; 20g fat (5g sat fat); 806 mg sodium; 64 g carb; g fiber; 32g protein. The those limiting sodium intake, omit the seasoning with salt and use a salt substitute.