Ingredients

500 g ground beef
250 g long-grain rice
1 can black beans (400 g)
1 can sweetcorn (285 g)
250 g cherry tomatoes
1 piece red onion
2 cloves garlic
15 ml canola oil
5 g ground cumin
5 g paprika
1 pinch chili flakes
150 g sour cream
1 piece lime
0.5 bunch cilantro

Instructions

Cook the rice in salted water according to the packet instructions.
Finely dice the onion and garlic. Heat the oil in a large frying pan and brown the ground beef, breaking it into crumbles. Add the onion and garlic, then season generously with cumin, paprika, chili flakes and salt.
Rinse and drain the beans and corn in a sieve, add them to the beef and toss for 3 minutes until heated through.
Quarter the cherry tomatoes. Stir the sour cream with the juice of half the lime and a pinch of salt until smooth.
Divide the rice between bowls and top with the beef mixture and tomatoes. Finish with the lime crema, torn cilantro leaves and the remaining lime cut into wedges.

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Beef Burrito Bowl

Name: Beef Burrito Bowl
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 g ground beef; 250 g long-grain rice; 1 can black beans (400 g); 1 can sweetcorn (285 g); 250 g cherry tomatoes; 1 piece red onion; 2 cloves garlic; 15 ml canola oil; 5 g ground cumin; 5 g paprika; 1 pinch chili flakes; 150 g sour cream; 1 piece lime; 0.5 bunch cilantro

Cumin-spiced ground beef with black beans, corn and lime crema over rice — all the burrito flavor, none of the folding..

⏱

Cook time

45 min

🍽

Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

700 kcal

Calories

35 g

Protein

29 g

Fat

74 g

Carbs

Ingredients

For 4 servings

Instructions

1
Cook the rice in salted water according to the packet instructions.
2
Finely dice the onion and garlic. Heat the oil in a large frying pan and brown the ground beef, breaking it into crumbles. Add the onion and garlic, then season generously with cumin, paprika, chili flakes and salt.
3
Rinse and drain the beans and corn in a sieve, add them to the beef and toss for 3 minutes until heated through.
4
Quarter the cherry tomatoes. Stir the sour cream with the juice of half the lime and a pinch of salt until smooth.
5
Divide the rice between bowls and top with the beef mixture and tomatoes. Finish with the lime crema, torn cilantro leaves and the remaining lime cut into wedges.