Description
A nutritious and flavorful high protein beef enchilada bowl packed with seasoned ground beef, black beans, brown rice, and topped with melted cheese and fresh garnishes. Perfect for a satisfying meal that fuels your day.
Ingredients
1 tablespoon olive oil
1 pound lean ground beef (90% lean)
1 small yellow onion, diced
3 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup cooked brown rice
1 cup canned black beans, drained and rinsed
1 cup enchilada sauce
1 cup shredded reduced-fat cheddar cheese
1/4 cup chopped fresh cilantro
1/2 cup diced tomatoes
1/4 cup sliced green onions
1/4 cup plain nonfat Greek yogurt
Instructions
Heat olive oil in a large skillet over medium heat.
Add diced onion and cook for 3-4 minutes until softened.
Add minced garlic and cook for 1 minute until fragrant.
Add ground beef to the skillet and cook, breaking it up with a spoon, until browned and cooked through, about 6-8 minutes.
Stir in chili powder, ground cumin, smoked paprika, cayenne pepper, salt, and black pepper. Cook for 1 minute to toast the spices.
Add black beans and enchilada sauce to the beef mixture. Stir well and cook for 3-4 minutes until heated through.
Divide cooked brown rice evenly among four bowls.
Top each bowl of rice with the beef and bean mixture.
Sprinkle shredded cheddar cheese evenly over each bowl while the beef mixture is hot to allow cheese to melt slightly.
Garnish each bowl with chopped cilantro, diced tomatoes, and sliced green onions.
Add a dollop of plain nonfat Greek yogurt on top of each bowl before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes