Layered Tex-Mex Bean Burrito Bowl
Indulge in a wholesome Tex-Mex delight with this satisfying Layered Bean Burrito Bowl. Combining fluffy brown rice, hearty beans, and a medley of colorful vegetables, this dish offers a burst of flavor and nutrition. Delectably topped with fresh cilantro, shredded cheese, and crisp lettuce, it provides all the traditional burrito flavors without the tortilla. Perfect as a one-dish meal for family gatherings or meal prep, this versatile bowl allows for easy serving and customization to suit individual tastes. Enjoy the vibrant mix of textures and tastes while keeping it nutritious and delicious.
8
Servings
325
Calories
19
Ingredients
Ingredients
Pure Wesson® Canola Oil
2 tablespoons (None)
Chopped Red Onion
1 cup, divided (Chop finely.)
Minced Garlic
2 teaspoons (Mince garlic cloves.)
Brown Rice
2 cups, uncooked (Rinse under cold water if desired.)
Hunt's® Tomato Sauce-No Salt Added
2 (8 ounce) cans (None)
Water
3 1/2 cups (None)
Ground Ancho Chili Peppers
4 teaspoons (None)
Ground Cumin
1 1/4 teaspoons, divided (None)
Ranch Style® Black Beans
1 (15 ounce) can (Drain and rinse.)
Garbanzo Beans
1 (15 ounce) can (Drain and rinse.)
Ro*Tel® Original Diced Tomatoes & Green Chilies
1 (10 ounce) can (Drain.)
Frozen Whole Kernel Corn
1/2 cup (Thaw before using.)
Chopped Fresh Cilantro
1/4 cup (Chop finely.)
Lime Juice
1 tablespoon (Freshly squeezed.)
Hot Pepper Sauce
1/2 teaspoon (None)
Kosher Salt
1/2 teaspoon (None)
Shredded Reduced-Fat Mexican Cheese Blend
1 1/2 cups (None)
Shredded Romaine Lettuce
2 cups (Wash and shred.)
Reduced-Fat Sour Cream
1/2 cup (None)
Instructions
1
In a medium saucepan, heat canola oil over medium heat until hot. Add 2/3 cup of the chopped red onion and minced garlic; sauté for 5 minutes, stirring occasionally, until softened.
2
Stir in the rinsed brown rice and cook for an additional 2 minutes, allowing it to toast slightly.
3
Add the tomato sauce, water, ground ancho chili peppers, and 1 teaspoon of ground cumin to the saucepan. Bring the mixture to a boil, then reduce the heat to low, cover, and let simmer for about 45 minutes or until the rice is fully cooked and all the liquid is absorbed.
4
While the rice is cooking, prepare the bean mixture. In a large bowl, combine the drained black beans, garbanzo beans, drained diced tomatoes and green chilies, thawed corn, remaining chopped onion, chopped cilantro, lime juice, hot pepper sauce, and the remaining ground cumin. Mix well and set aside.
5
Once the rice is cooked, remove it from heat and stir in kosher salt. You can serve the rice in individual bowls or spread it evenly in a 13x9-inch casserole dish.
6
Top the rice with the shredded cheese, followed by the shredded romaine lettuce, and then layer on the bean mixture.
7
Serve immediately while hot, and encourage each person to add a dollop of reduced-fat sour cream on top according to their preference.
Nutrition Information
8g
Fat
49g
Carbs
18g
Protein
7g
Fiber
Frequently Asked Questions
Frequently Asked Questions
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