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Tasty Burrito Bowl

By: Tom Binder
May 16, 2019

Why eat an unhealthy burrito when you can get all the same flavors in a quick and healthy burrito bowl?!
With just a 10 minute cooking time, all of your taste buds will be satisfied with this recipe.
Take your taste buds on a spin around Mexico!


  • 2 tsp olive oil
  • 1 medium onion diced & divided in half
  • 2 cups cooked pinto beans
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon ground cayenne red pepper
  • ¼ teaspoon black pepper
  • ½ cup water
  • 1 medium tomato seeded & diced
  • 1 medium jalapeño pepper seeded and minced
  • ¼ cup cilantro chopped
  • 1 lime juiced
  • 2 cups cooked brown rice (according to package instructions)
  • ½ teaspoon salt
  • 2 cups cooked & shredded chicken
  • 1 avocado peeled and sliced
  • 1 lime sliced


  1. Heat oil in a sauté pan over medium heat.
  2. Add half the diced onion and the pinto beans, chili powder, cumin, cayenne pepper, black pepper and water. Sauté, slightly mashing the beans until the liquid is absorbed, (approximately 5 minutes).
  3. In a small bowl mix together tomatoes, jalapeño pepper, remaining diced onions, cilantro & lime juice. Set aside for later.
  4. Season brown rice with salt.
  5. Divide and layer brown rice, topped with cooked pinto beans, chicken, tomato mixture, sliced avocado and 1 slice of lime in 6 bowls.

* Cooking pinto beans- Add 1 lb (16 oz.) dry pinto beans to a big pot of 6 cups of boiling water. Boil on full heat for 2 minutes. Remove from heat, cover & let stand for 1 hour. Drain and rinse beans. Add 6 cups of fresh water. Bring to a boil, then reduce to a simmer for one hour or until the beans are soft but not split. Makes 5 cups cooked beans. These beans can be used in any recipe calling for cooked or canned beans. Store in an airtight container in the refrigerator for 7 days or package in freezer bags in one cup increments for up to 6 months.

Nutrition Facts Per Serving:
Calories: 320
Fat: 10g
Carbohydrates: 38g
Protein: 22g

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