Beef Burrito Bowls

with Black Beans, Freekeh & Pepper Salsa

30 MIN

11 SmartPoints®

2 Servings

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From the Test Kitchen

For a fresh, hearty spin on the classic burrito bowl, we’re serving Mexican-spiced beef and onion over a bed of black beans and freekeh (a type of toasted wheat). A garnish of our sweet pepper and jalapeño salsa adds pleasantly tangy, spicy flavor, while a drizzle of creamy lime yogurt cools it all down.

This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

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Nutrition

PER SERVING
Calories

700 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Thinly Sliced Beef
½ cup Cracked Freekeh
1 15.5-Ounce Can Black Beans
1 Sweet Onion
4 oz Sweet Peppers
2 cloves Garlic
1 Lime
1 oz Sliced Pickled Jalapeño Pepper
½ cup Plain Nonfat Greek Yogurt
1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Cook the freekeh:

Fill a medium pot with salted water; cover and heat to boiling on high. Once boiling, add the freekeh. Cook, uncovered, 24 to 26 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

2 Prepare the ingredients & make the salsa:

While the freekeh cooks, wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Peel and roughly chop 2 cloves of garlic. Drain and rinse the beans. Cut off and discard the stems of the sweet peppers; remove the cores, then medium dice. Quarter the lime. Roughly chop the jalapeño pepper. Thoroughly wash your hands immediately after handling. In a bowl, combine the diced sweet peppers, the juice of 2 lime wedges, 1 teaspoon of olive oil, and as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the salsa to be. Season with salt and pepper.

3 Cook the beef & onion:

While the freekeh continues to cook, separate the beef; pat dry with paper towels. Place in a bowl; season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to thoroughly coat. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the sliced onion; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Using a spoon, move the onion to one side of the pan. Add the seasoned beef in an even layer to the other side of the pan. Cook, without stirring, 2 to 3 minutes, or until browned. Stir the onion and beef to combine. Cook, stirring occasionally, 1 to 2 minutes, or until the onion is softened and the beef is just cooked through. Leaving any browned bits (or fond) in the pan, transfer to a bowl.

4 Cook the beans:

In the pan of reserved fond, heat 1 teaspoon of olive oil on medium-high until hot. Add the chopped garlic and cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the beans and 1 tablespoon of water; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the beans are slightly softened and the water has cooked off. Turn off the heat.

5 Finish & serve your dish:

While the beans cook, in a bowl, combine the yogurt and the juice of the remaining lime wedges. Season with salt and pepper. To the pot of cooked freekeh, add the cooked beans and 1 teaspoon of olive oil. Season with salt and pepper and stir to combine. Serve the finished freekeh topped with the cooked beef and onion. Garnish with the salsa. Drizzle with the lime yogurt. Enjoy!