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Food To Be Fit: Quick & Easy Burrito Bowl

January 05, 2015 1 min read

I know what you're thinking, so I will stop you right there :) For those of you that didn't like the fact that I used cans in one of my recipes, guess what - every can in this recipe is BPA-FREE. Yes, they are a little more expensive, but you can taste the difference, and you know you're not putting that crap in your body. This meal is supposed to be quick and easy, which is why I am using already prepared salsa...but, this salsa is organic, gluten-free and GMO-FREE (YAY!). Get to it...this delicious lunch is calling your name...OLE!

Ingredients:DSC_0399

  • 1/2 cup wild rice
  • 1 cup corn
  • 1 cup black beans
  • 2 cups shredded romaine lettuce
  • ½ green pepper, sliced
  • 2 tbsp cilantro (optional, not included)
  • 1 jalapeno pepper, minced
  • ½ tbsp olive oilDSC_0409
  • ¼ tsp paprika
  • ¼ cup salsa
  • ¼ cup pureed cottage cheese
  • 1 avocado, sliced
  • 1 lime
  • steak (cut of your choice)
 

DSC_0411Instructions:

  1. Cook rice as per instructions.
  2. In a pan on medium temperature, heat 1 tsp olive oil and 1 tbsp paprika. Mix until a sauce forms and add steak and cook thoroughly. Remove steak from pan.
  3. Sauté green pepper and corn for 1 minute, then add the black beans and minced jalapeño pepper. Cook for 5 minutes, stirring occasionally.
  4. Remove from the heat and stir in the juice of 1 lime.DSC_0412
  5. In a bowl, layer (starting from the bottom): 1 cup shredded romaine lettuce, ½ cup cooked wild rice, 1 cup vegetable/bean mix, steak, 2 tbsp pureed cottage cheese, 2 tbsp salsa, avocado slices.
  6. Garnish with cilantro (optional).

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