Description
A delicious and nutritious high protein beef enchilada bowl packed with seasoned ground beef, black beans, brown rice, and topped with cheese and fresh cilantro. Perfect for a satisfying meal that fuels your day.
Ingredients
1 tablespoon olive oil
1 pound lean ground beef (90% lean)
1 medium yellow onion, diced
3 cloves garlic, minced
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup low sodium black beans, drained and rinsed
1 cup cooked brown rice
1 cup enchilada sauce
1 cup shredded reduced-fat cheddar cheese
1/4 cup fresh cilantro leaves, chopped
1/2 cup plain nonfat Greek yogurt
1 medium avocado, diced
1 lime, cut into wedges
Instructions
Heat olive oil in a large skillet over medium heat.
Add diced onion and cook for 3-4 minutes until softened.
Add minced garlic and cook for 1 minute until fragrant.
Add ground beef to the skillet and cook, breaking it up with a spoon, until browned and cooked through, about 6-8 minutes.
Drain any excess fat from the skillet.
Stir in chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper, salt, and black pepper. Cook for 1-2 minutes to toast the spices.
Add black beans and enchilada sauce to the beef mixture. Stir well and cook for 3-4 minutes until heated through.
In four serving bowls, divide the cooked brown rice evenly.
Top the rice with the beef and bean mixture.
Sprinkle shredded cheddar cheese evenly over each bowl.
Garnish with chopped fresh cilantro, diced avocado, and a dollop of Greek yogurt.
Serve each bowl with a lime wedge to squeeze over before eating.
- Prep Time: 15 minutes
- Cook Time: 25 minutes