Living in NYC, surprisingly, with all the great restaurants, we don’t have too many great Mexican ones–and usually the great ones do come at a calorie loaded price. So our clients always want some great ways to whip up some delish Mexican recipes at home that are easy and won’t cost them their hard work at the gym. That’s why we created our Huevos Rancheros, 5-Minute Bean Burritos and this Burrito Bowl. So if you are craving Mexican comfort food but don’t want to blow your hard efforts to look your best for spring, we’ve got you covered! 🙂 Indulge in this satisfying, delicious Mexican style burrito bowl. . You can serve it up in a bowl or make lettuce wrap tacos for a delicious and nutritious version of a calorie-laden meal. This dish is perfect for Meatless Mondays or whenever you’re craving a hearty meal without the meat.
Time crunched on weeknights? One of our favorite things to do make this meal in advance so it’s ready the moment we crave it after a long day! It can be made and stored for up to a week without going bad. So keep it in the fridge for a quick & easy grab.
We made sure this meal is served up hot with 9g of protein per serving and only 180 calories per cup!
Fun Fact! Did you know that grains can, be a good source of protein?
Even a cup of brown rice has 5 grams of protein! Quinoa has even more — about 8 grams per cup!
And we made sure that protein isn’t the only bonus up this bowl. It rocks B vitamins including folic acid (hello, vitamins you need for energy; goodbye birth defects!), zinc (hello, strong immune system), and iron (hello, oxygenated blood! Yep, we all could use that! 🙂 )!
Skinny Burrito Bowl
(Makes 4 servings – serving size 1 cup)
Ingredients:
¼ cup uncooked quinoa
¼ cup uncooked brown rice
¼ cup black beans
¼ cup pinto beans
½ cup drained diced tomatoes
¼ cup corn
4 zucchini, diced
Olive oil in a spray bottle
Low sodium taco seasoning (if desired)
Directions:
Boil 1 cup water in a large saucepan; add the quinoa and rice and return the combination to a boil. Lower heat, cover and simmer about 20 minutes, stirring occasionally—until quinoa and rice absorb water. Remove from heat and cool. Meanwhile, sauté zucchini using olive oil spray until slightly seared. Combine all ingredients in the saucepan with the quinoa and rice. Serve and enjoy! We love to eat this with a large side of our favorite steamed veggies.
Note: You can also make lettuce wrap tacos using lettuce leaves as taco shells! 🙂
Nutritional Information per 1 cup serving (Makes 4 servings):
Calories 180; Fat 2g; Saturated Fat 0g; Carbohydrates 36g; Protein 9g; Cholesterol 0mg; Sodium 85mg; Fiber 5g
- ¼ cup uncooked quinoa
- ¼ cup uncooked brown rice
- ¼ cup black beans
- ¼ cup pinto beans
- ½ cup drained diced tomatoes
- ¼ cup corn
- 4 zucchini, diced
- Olive oil in a spray bottle
- Low sodium taco seasoning (if desired)
- Boil 1 cup water in a large saucepan; add the quinoa and rice and return the combination to a boil. Lower heat, cover and simmer about 20 minutes, stirring occasionally—until quinoa and rice absorb water. Remove from heat and cool. Meanwhile, sauté zucchini using olive oil spray until slightly seared. Combine all ingredients in the saucepan with the quinoa and rice. Serve and enjoy! We love to eat this with a large side of our favorite steamed veggies.
