Lightened-Up Black Bean Burrito Bowls
Ingredients
Refried Black Beans
-
1
tablespoon
olive oil
-
½
large
onion
-
2
cloves
garlic
-
1
teaspoon
ground cumin
-
2
14 ounce cans
black beans
-
½
cup
vegetable broth
-
to taste
salt
-
to taste
pepper
Carrot Rice
-
1
teaspoon
olive oil
-
1
pound
carrots
-
½
teaspoon
ground cumin
-
½
teaspoon
ancho chile powder
-
1
teaspoon
lime juice
-
to taste
salt
-
to taste
pepper
Veggies
-
1
medium
red bell pepper
-
½
large
onion
-
1
tablespoon
lime juice
-
2
tablespoons
fresh cilantro
-
to taste
salt
-
to taste
pepper
Toppings (optional)
-
as desired
avocado slices
-
as desired
fresh cilantro
-
as desired
salsa
Instructions
- Heat olive oil in a large saucepan over medium heat and sauté onion until soft.
- Add garlic and cumin, then sauté until fragrant.
- Stir in black beans and vegetable broth, bring to a simmer, and cook for about 5 minutes.
- Mash about ⅓ of the beans and simmer for another 10 minutes, adding water if needed.
- In a food processor, pulse carrots until rice-sized, then cook in a skillet with oil, cumin, ancho chile powder, and lime juice until tender.
- In the same skillet, cook bell pepper and onion until tender, then add lime juice and cilantro.
- Divide carrot rice into bowls, top with refried beans, veggies, and optional toppings.
Nutrition Facts (estimated)
Servings
6
Calories
77
Total fat
3g
Total carbohydrates
11g
Total protein
1g
Sodium
137mg
Cholesterol
0mg
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