Confession time: until embarrassingly recently… I had never tried a burrito.
I don’t know how it happened! I love Mexican food, I love rice and wraps and guac. and cheese. I have no explanation!
Good news is, I’m atoning for my sins. Try as I might, though, I can’t squeeze a Chipotle-style burrito the size of a small toddler into daily diet. And the world is a sadder place for it.
So, I whipped up a couple of nice big Burrito Bowls this week to get me some tasty Mexican grub, sans tortillas. I’m big on high-volume / low-calorie meals, so as ever, bulked things out with plenty of veggies and my favourite ever filler…
Cauliflower Rice! Hardly a brand-spanking-new concept, I know, but holy smokes I love this stuff! Blended, well-seasoned and fried, it doesn’t taste remotely like cauliflower and fills such a massive gap for a fraction of the calories of actual rice. This huge plate came to 76 calories. For the whole thing. 300g. Wizardry!
Not a carb-dodger, though, so I used quinoa too.
Throw together a simple salsa, grab some fresh coriander for garnish if you swing that way, and you’re ready to assemble!
Dirty bowl, bad blogger. Pls forgive me.
I was eating with my other half on one of his lower calorie days (I mentioned he’s preparing for a natural body building competition) so didn’t top these particular bowls with delicious guacamole and cheese (this one is a winner if you’re looking for a healthier option). In the highly likely event that you aren’t dieting for a physique competition, however… I’d recommend the guac and cheese.
Not all doom and gloom, though; we opted to chase this with a slice of my homemade healthy Banana Bread, instead. Life is hard.
Serve your lovely, nutritious, low-maintenance Burrito Bowls with plenty of lime and jalepenos.
Enjoy feeling smug and angelic for bein’ so dang healthy.
Maybe have a bit of cake afterwards to keep it real.
- 1 large red onion, diced
- 1 tsp garlic, minced
- 1 tsp chilli powder
- 1 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp dried oregano
- 400 g extra lean beef mince
- 1 beef stock cube
- 1 tsp tomato puree
- 165 g can sweetcorn (reduced salt), drained and rinsed
- 400 g can black beans, drained and rinsed
- 1 pepper, chopped
- salt and pepper, to taste
- Jalepenos, lime and fresh coriander, optional garnish
Get a non-stick pan on the hob on medium-low heat.
Add some low-calorie cooking spray (I use Fry Light) and throw in your onions. Slowly brown for 2-3 minutes.Add your garlic, cook off for another minute.
Toss in the spices, and toast for a further minute or so before adding your mince. Season with salt and pepper, and brown for 2-3 minutes.
Add your stock cube whilst the meat is still a little pink (no need to add water) and stir until completely dissolved.
Now for the chopped tomatoes, tomato puree, pepper, black beans and sweetcorn. Stir together and pop the lid on.
Turn the heat right down to low and leave to cook slowly and get all delicious for the next 40 minutes - the longer the better, if you have time!
Stir occasionally to ensure it doesn't stick to the bottom.
Simply combine your diced tomatoes and coriander, seasoning with salt and a generous squeeze of lime.
Serve with your carb source of choice, wedges of lime and jalepenos.
Calories: 269 / Protein: 27g / Carbohydrate: 23g / Fat: 7g
If you would like this recipe or any of our other recipes incorporated into your diet then make sure you check out our personalised meal plans.