Beef Burrito Bowls with Black Beans, Pepper & Onion
Fast & Easy

Beef Burrito Bowls

with Black Beans, Pepper & Onion

25 MIN
4 Servings
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From the Test Kitchen

This satisfying bowl highlights a duo of bold Mexican-style ingredients, including the blend of traditional spices like ancho chile powder, smoked paprika, and cumin that seasons savory ground beef, and the smoky-sweet guajillo chile pepper sauce we’re using to bring it together with tender black beans.
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  • Nutrition
    PER SERVING
  • Calories
    800 Cals (est.)
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fresh
ingredients
Beef Burrito Bowls with Black Beans, Pepper & Onion
Title
  • 18 oz Ground Beef
  • 1 15.5-Oz Can Black Beans
  • 1 cup Long Grain White Rice
  • 1 Bell Pepper
  • ⅓ cup Guajillo Chile Pepper Sauce
  • 1 Lime
  • 1 Red Onion
  • 4 oz Shredded Monterey Jack Cheese
  • ½ cup Sour Cream
  • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Cook the rice
1 Cook the rice

Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

Prepare the ingredients
2 Prepare the ingredients

Meanwhile, wash and dry the fresh produce. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Halve, peel, and thinly slice the onion. Halve the lime crosswise. Drain and rinse the beans.

Cook the vegetables
3 Cook the vegetables

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced pepper and sliced onion; season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until lightly browned and softened. Turn off the heat. Carefully add the juice of 1 lime half and stir until combined. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan.

Cook the beef & beans
4 Cook the beef & beans

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the beef and spice blend. Season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 5 to 7 minutes, or until browned. Add the guajillo sauce (carefully, as the liquid may splatter), drained beans, and 1/4 cup of water. Season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the beef is coated and cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

Finish & serve your dish
5 Finish & serve your dish

Meanwhile, in a bowl, combine the sour cream and the juice of the remaining lime half. Season with salt and pepper. Serve the cooked rice topped with the cooked beef and beans, cooked vegetables, cheese, and lime sour cream. Enjoy!

Tips from Home Chefs

Beef Burrito Bowls

Cook the rice
1 Cook the rice

Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

2 Prepare the ingredients

Meanwhile, wash and dry the fresh produce. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Halve, peel, and thinly slice the onion. Halve the lime crosswise. Drain and rinse the beans.

Prepare the ingredients
Cook the vegetables
3 Cook the vegetables

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced pepper and sliced onion; season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until lightly browned and softened. Turn off the heat. Carefully add the juice of 1 lime half and stir until combined. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan.

4 Cook the beef & beans

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the beef and spice blend. Season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 5 to 7 minutes, or until browned. Add the guajillo sauce (carefully, as the liquid may splatter), drained beans, and 1/4 cup of water. Season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the beef is coated and cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

Cook the beef & beans
Finish & serve your dish
5 Finish & serve your dish

Meanwhile, in a bowl, combine the sour cream and the juice of the remaining lime half. Season with salt and pepper. Serve the cooked rice topped with the cooked beef and beans, cooked vegetables, cheese, and lime sour cream. Enjoy!

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