Batch-Cooked Burrito Bowls
Ingredients
- 2 cups dry Brown rice For base.
- 3 cups cooked Black beans Or 2 cans, drained.
- 3 large Bell peppers Assorted colors, diced.
- 1 large Red onion Diced.
- 2 cups Frozen corn Thawed.
- 2 tsp Ground cumin
- 1 tsp Smoked paprika
- 1/2 tsp Red chili flakes Optional for heat.
- 2 large Avocado For topping, add fresh.
- 3 tbsp Lime juice Fresh.
- 2 tbsp Olive oil
Steps
- Cook brown rice according to package directions and set aside.
- Heat olive oil in a large skillet over medium-high heat.
- Sauté diced bell peppers and onions for 5-7 minutes until softened.
- Add black beans, corn, cumin, paprika, and chili flakes. Cook for 5 minutes.
- Season with salt and pepper to taste.
- Divide rice and bean-vegetable mixture into 5 meal prep containers.
- Store avocado and lime separately, adding fresh when serving.
- Refrigerate for up to 5 days.
Nutrition Info (per serving)
| Calories | 420 kcal |
| Protein | 16 g |
| Carbohydrates | 72 g |
| Fat | 10 g |
| Fiber | g |
| Sugar | g |