Black Bean, Rice and Cheese Burrito Bowl

prep time icon

Prep Time

15mins

time to table icon

Time to Table

15mins

serves icon

Serves

4 (1 1/2 cups per serving)

shop nowprint recipe
Share:

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

  1. In a large skillet, heat the oil over medium heat. Cook and stir the onion and peppers for 3 minutes.
  2. 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.
  3. Divide among 4 bowls; wipe out the skillet.
  4. Heat the skillet over low heat. Add the cottage cheese; heat through, stirring constantly.
  5. Divide the cottage cheese evenly on top of the bean mixture in each bowl.
  6. Top with the remaining salsa.
  • Calories:300
  • Cholesterol:10
  • Dietary Fiber:8
  • Protein:21
  • Sodium:730
  • Total Carbohydrate:44
  • Total Fat:7

Recommendations