Name: Carne Asada Burrito Bowl
Total time: 85 min
Ingredients: 1.25 pound lean flank steak, trimmed, cut into 1-inch pieces or sliced; 1 tablespoon olive oil or avocado oil; 0.5 cup finely chopped fresh cilantro; 0.333 cup low-sodium soy sauce; 0.25 cup Worcestershire sauce; Juice from 1 small orange or 1 lime; 2 tablespoon minced garlic; 1 tablespoon ground cumin; Pinch of black pepper; 1 tablespoon olive oil or avocado oil; 1 white onion, chopped; 1 red bell pepper, chopped; 1 green bell pepper, chopped; 3 cup cooked brown or white rice; 0.5 15 ounce can black beans, rinsed and drained (3/4 cup); 0.5 cup enchilada sauce; 1 tablespoon minced garlic; Season to taste with sea salt & pepper; Fresh cilantro, chopped; Lime wedges (and juice); Mashed avocado or guacamole; Cherry tomatoes, halved

To lighten up things without leaving you hungry, Kevin ditches the tortilla but keeps the rice. Extra veggies ramp up the fiber and antioxidants in every bite.

Kevin Curry

Published on January 9, 2021

Carne Asada Burrito Bowl — Photo: Carson Downing

Hands On Time:

25 mins

Total Time:

85 mins

Servings:

Yield:

7 cups

Jump to Nutrition Facts

Ingredients

1 ¼ pound lean flank steak, trimmed, cut into 1-inch pieces or sliced

Steaak Marinade:

1 tablespoon olive oil or avocado oil
½ cup finely chopped fresh cilantro
⅓ cup low-sodium soy sauce
¼ cup Worcestershire sauce
Juice from 1 small orange or 1 lime
2 tablespoon minced garlic
1 tablespoon ground cumin
Pinch of black pepper

Rice Mixture:

1 tablespoon olive oil or avocado oil
1 white onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
3 cup cooked brown or white rice
½ 15 ounce can black beans, rinsed and drained (3/4 cup)
½ cup enchilada sauce
1 tablespoon minced garlic
Season to taste with sea salt & pepper

Garnish:

Fresh cilantro, chopped
Lime wedges (and juice)
Mashed avocado or guacamole
Cherry tomatoes, halved

Directions

Place steak in a resealable plastic bag or a large bowl. In a small bowl mix together cilantro, soy sauce, Worcestershire sauce, orange juice, 1 Tablespoon garlic, 1 Tablespoon olive oil, the cumin, and a pinch black pepper. Pour over steak, seal bag, and refrigerate 1 hour. (For most flavorful results, marinate 5 hours or overnight.)
Heat an extra-large skillet over medium-high. Add 1 Tablespoon olive oil, the remaining 2 Tablespoons garlic, the onion, and bell peppers. Cook 3 to 5 minutes or until onions turn slightly brown and translucent and edges begin to sear.
Add rice, black beans, and enchilada sauce to skillet; cook 2 to 3 minutes. Remove mixture from skillet.
Set same skillet over high. Once hot, coat with olive oil cooking spray; add steak. Cook about 5 minutes, stirring and cooking to desired doneness.
To assemble bowls: Add a portion of rice mixture to bowl; top with some steak. Add avocado, grape tomatoes, and chopped cilantro; serve with lime wedges. Serves 4.

Nutrition Facts (per serving)

547	Calories
19g	Fat
57g	Carbs
37g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 547
% Daily Value *
Total Fat 19g	24%
Saturated Fat 6g	30%
Cholesterol 62mg	21%
Sodium 626mg	27%
Total Carbohydrate 57g	21%
Total Sugars 5g
Protein 37g
Vitamin C 69.3mg	347%
Calcium 60mg	5%
Iron 4.8mg	27%
Potassium 1052mg	22%
Folate, total 62.6mcg
Vitamin B-12 3.3mcg
Vitamin B-6 0.8mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.