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.

Burrito Bowls
Ingredients
- 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
Instructions
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Get a non-stick pan on the hob on medium-low heat.
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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.
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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.
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Add your stock cube whilst the meat is still a little pink (no need to add water) and stir until completely dissolved.
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Now for the chopped tomatoes, tomato puree, pepper, black beans and sweetcorn. Stir together and pop the lid on.
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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!
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Stir occasionally to ensure it doesn't stick to the bottom.
Salsa:
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Simply combine your diced tomatoes and coriander, seasoning with salt and a generous squeeze of lime.
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Serve with your carb source of choice, wedges of lime and jalepenos.
Recipe Notes
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.
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