Vegetarian Burrito Bowls

HEALTHY SEASONAL RECIPES(3)
Nathan Fain: "Used a rice cooker to make this and it turned out…" Read More
10Ingredients
30Minutes
270Calories

Ingredients

US|METRIC
  • 1 cup long grain brown rice (uncooked)
  • 16 ounces low sodium pinto beans (undrained)
  • 1 cup low sodium vegetable stock
  • 2 bell peppers (sliced)
  • 2 red onions (sliced)
  • 1 teaspoon gluten (free chili powder)
  • 6 ounces shredded pepper jack cheese
  • 2 plum tomatoes (diced)
  • 1 jalapeño (sliced or diced)
  • 1/4 cup fresh cilantro (chopped)
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    NutritionView More

    270Calories
    Sodium8% DV200mg
    Fat14% DV9g
    Protein24% DV12g
    Carbs11% DV33g
    Fiber12% DV3g
    Calories270Calories from Fat80
    % DAILY VALUE
    Total Fat9g14%
    Saturated Fat6g30%
    Trans Fat
    Cholesterol25mg8%
    Sodium200mg8%
    Potassium350mg10%
    Protein12g24%
    Calories from Fat80
    % DAILY VALUE
    Total Carbohydrate33g11%
    Dietary Fiber3g12%
    Sugars4g8%
    Vitamin A10%
    Vitamin C70%
    Calcium25%
    Iron8%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(3)

    Nathan Fain 8 days ago
    Used a rice cooker to make this and it turned out great.
    Toots-magoo 6 months ago
    This is great! Super easy to make and very tasty!
    Robin L. 8 months ago
    It was pretty awesome actually, and super simple. I did add a little garlic salt, and doubled the recipe. Will be taking for lunch as well!

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