Sorry, no results.
Please try another keyword

Beef Burrito Bowls with Avocado-Lime Crema

Prep Time 35 minutes
Servings 4 servings


  • 1 lb. lean Ground Beef
  • Olive oil spray
  • 1 large bell pepper seeded and thinly sliced (color of your choice)
  • 1/2 medium white onion thinly sliced
  • 1/4 cup fresh lime juice divided
  • 1 Tbsp. finely chopped cilantro
  • ¾ tsp. kosher salt divided
  • 1 Tbsp. chili powder
  • 1 Tbsp. garlic powder
  • ½ Tbsp. cumin
  • ½ Tbsp. paprika
  • 1 15 oz. can pinto or black beans, rinsed and drained
  • ¼ cup red or green salsa
  • 1 large ripe but firm avocado diced and divided
  • ¼ cup nonfat plain Greek yogurt
  • 2 large romaine hearts spring mix, or spinach
  • 2 cups cooked brown rice warmed
  • 1 cup pico de gallo
  • ¼ cup crumbled queso fresco


  • In a large skillet, cook beef over MEDIUM-HIGH heat until browned and cooked through, 6-8 minutes. Transfer to a large bowl.
  • Spray skillet with oil, add peppers and onions and continue cooking until golden brown and tender, 5-7 minutes more. Return beef to the skillet, stir in 2 Tbsp. lime juice, cilantro, ½ tsp. salt, chili powder, garlic powder, cumin, and paprika; stir to combine.
  • Meanwhile, toss together beans and salsa in a small pot and warm over MEDIUM-LOW heat.
  • In a medium bowl, mash together half of the avocado with yogurt, remaining 2 Tbsp. lime juice and ¼ tsp. salt, and 2 Tbsp. water to make an avocado crema.
  • Arrange romaine in four bowls. Spoon over the beef and pepper mixture, beans, rice, pico de gallo, and remaining diced avocado, and then scatter over the queso fresco. Serve with avocado crema to drizzle over the top.
Keyword Beef Burrito Bowls with Avocado-Lime Crema
Scroll to Top