Black Bean, Rice and Cheese Burrito Bowl
Prep Time
15mins
Time to Table
15mins
Servings
4 (1 1/2 cups per serving)
Ingredients
- 1 tablespoon canola oil
- 1 medium onion, cut into thin strips
- 1/2 red bell pepper, cut into strips
- 1/2 medium green bell pepper, cut in strips
- 2 cloves garlic, finely chopped
- 15 ounce can black beans, drained and rinsed
- 1 cup cooked brown rice
- 1 cup frozen whole kernel corn (thawed)
- 2 tablespoons choppped fresh cilantro
- 1 teaspoon ground cumin
- 1/4 to 1/2 teaspoon chipotle chili powder
- 1/2 cup salsa
- 2 cups Daisy Cottage Cheese
Ingredients
- 1 tablespoon canola oil
- 1 medium onion, cut into thin strips
- 1/2 red bell pepper, cut into strips
- 1/2 medium green bell pepper, cut in strips
- 2 cloves garlic, finely chopped
- 15 ounce can black beans, drained and rinsed
- 1 cup cooked brown rice
- 1 cup frozen whole kernel corn (thawed)
- 2 tablespoons choppped fresh cilantro
- 1 teaspoon ground cumin
- 1/4 to 1/2 teaspoon chipotle chili powder
- 1/2 cup salsa
- 2 cups Daisy Cottage Cheese
Directions
- In a large skillet, heat the oil over medium heat. Cook and stir the onion and peppers for 3 minutes.
- Add the garlic; cook and stir for 30 seconds longer. Stir in the beans, rice, corn, cilantro, cumin, chili powder and half of the salsa. Divide among 4 bowls.
- Wipe out the skillet. Heat the skillet over low heat. Add the cottage cheese; heat through, stirring constantly. Divide the cottage cheese evenly on top of the bean mixture in each bowl.
- Top with the remaining salsa.
- Calories:300
- Cholesterol:10
- Dietary Fiber:8
- Protein:21
- Sodium:730
- Total Carbohydrate:44
- Total Fat:7
