Mexican Burrito Bowl

Friday, May 17, 2013

From our skinny table to yours...

Happy Friday Ladies!  To us Friday screams take out but it's nearing bikini season and we don't need unnecessary additional calories that ordering out seems to bring.  So join us as we make our own take out tonight.  We love Mexican flavors, as do our hubbies, so tonight we are putting a healthy spin on the typical Mexican Burrito Bowl!

The beauty in this dish is that you can really use any veggies that you have on hand!  We used a combination of zucchini, onions, red pepper, tomatoes, roasted corn, jalapeno, garlic and black beans!  We swapped out the rice for avocado quinoa, although brown rice would work just as nicely and is equal in calories!  We cooked our avocado with lime juice and mashed in avocado and boy was this tasty and had such a nice creamy quality about it!  

We chose to go vegetarian tonight but next time there is a good chance we would add in some grilled shrimpies!  We love shrimp and even including shrimp tonight's dinner would still be under 500 calories!  Can you beat that?

Top this dish with one tablespoon of reduced fat Mexican cheese and we promise all Mexican takeout cravings will be met! 

Hope you enjoy this one :)

Nutrition facts per serving
Serves: 4
Calories: 378
Fat: 14.1 grams
Carbs: 54.5 grams
Dietary fiber: 12.5 grams
Protein: 12.8 grams

1 cup dry quinoa
1 cup reduced sodium black beans
1 avocado
1 zucchini chopped
1 cup grape tomatoes halved
1 medium onion sliced
2 red peppers chopped
1 jalapeno minced
1 cup corn (we used frozen)
1 large handful fresh cilantro chopped
4 tbsp reduced fat shredded Mexican cheese
2 limes
4 garlic cloves minced
1 tsp cumin
1 tbsp olive oil
Salt and pepper to taste

Let's get cooking!
1.  Cook quinoa according to package directions.  Add the juice from 1 lime to water while cooking.  When quinoa is fully cooked, mash in one avocado to a nice creamy texture
2.  Add olive oil to saute pan over medium high heat.  Add onion, garlic, red pepper, jalapeno and cumin.  Let cook for 3-5 minutes to soften. 
3.  Add zucchini, corn and tomatoes.  Cook for an additional 3-5 minutes
4.  Add the juice and zest from remaining lime.  Add beans (rinsed to eliminate excess sodium) and cilantro.  Cook for 3 minutes to combine flavors
5.  Portions out 4 servings and top each bowl with 1 tbsp Mexican cheese

Enjoy this healthy take on the burrito bowl!

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  1. Just wanted to say thanks for the follow on Pinterest; I'm following you back! Hope you're having a great weekend :o)

  2. Yum! This Mexican Burrito Bowl looks delicious!



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