Beef Burrito Bowls with Black Beans, Veggies & Sour Cream

Beef Burrito Bowls

with Black Beans, Veggies & Sour Cream

30 MIN
+$1.99/serving 2 Servings
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  • with Ground Beef
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    From the Test Kitchen

    These satisfying bowls highlight a duo of bold Mexican-style ingredients: 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
      940 Cals (est.)
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    ingredients
    Beef Burrito Bowls with Black Beans, Veggies & Sour Cream
    Title
    • 10 oz Smoky-Flavored Poblano Pork Sausage
    • ½ cup Long Grain White Rice
    • 1 Red Or Yellow Onion
    • 1 Bell Pepper
    • 1 15.5-Oz Can Black Beans
    • ⅓ cup Guajillo Chile Pepper Sauce
    • ¼ cup Sour Cream
    • 2 Tbsps Grated Cotija Cheese
    • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
    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 1 cup 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 pepper; cut off and discard the stem. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Halve, peel, and thinly slice the onion. Drain and rinse the beans.

    Cook the vegetables
    3 Cook the vegetables

    In a medium 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. Transfer to a bowl. Cover with foil to keep warm. Wipe out the pan.

    Cook the sausage & serve your dish
    4 Cook the sausage & serve your dish

    In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sausage; break the meat apart with a spoon. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the guajillo sauce (carefully, as the liquid may splatter), drained beans, and 1/4 cup of water; season with salt, pepper, and a pinch of the spice blend (you will have extra). Cook, stirring frequently, 4 to 5 minutes, or until the sausage is coated and cooked through. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the cooked sausage and beans, cooked vegetables, cotija, and sour cream. Enjoy!

    Tips from Home Chefs

    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 1 cup 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 pepper; cut off and discard the stem. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Halve, peel, and thinly slice the onion. Drain and rinse the beans.

    Prepare the ingredients
    Cook the vegetables
    3 Cook the vegetables

    In a medium 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. Transfer to a bowl. Cover with foil to keep warm. Wipe out the pan.

    4 Cook the sausage & serve your dish

    In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sausage; break the meat apart with a spoon. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the guajillo sauce (carefully, as the liquid may splatter), drained beans, and 1/4 cup of water; season with salt, pepper, and a pinch of the spice blend (you will have extra). Cook, stirring frequently, 4 to 5 minutes, or until the sausage is coated and cooked through. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the cooked sausage and beans, cooked vegetables, cotija, and sour cream. Enjoy!

    Cook the sausage & serve your dish
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