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Burrito Bowls

Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 4
Calories 269 kcal
Author Lottie Lifts


  • 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


  1. Get a non-stick pan on the hob on medium-low heat.

  2. 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.

  3. 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.

  4. Add your stock cube whilst the meat is still a little pink (no need to add water) and stir until completely dissolved.

  5. Now for the chopped tomatoes, tomato puree, pepper, black beans and sweetcorn. Stir together and pop the lid on.

  6. 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!

  7. Stir occasionally to ensure it doesn't stick to the bottom.


  1. Simply combine your diced tomatoes and coriander, seasoning with salt and a generous squeeze of lime.

  2. Serve with your carb source of choice, wedges of lime and jalepenos.

Recipe Notes

Nutritional Information per serving (without salsa):

Calories: 269 / Protein: 27g / Carbohydrate: 23g / Fat: 7g