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Beef and Black Bean Burrito Bowls
Andre Lewis

Beef and Black Bean Burrito Bowls

Bowls make a pound and a half of beef cover eight dinners because rice and beans share the work. Keep the rice out of the crock so it stays fluffy instead of absorbing the tomato sauce. The beef mixture freezes separately in flat bags for fast lunches.
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Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 1/2 lbs 90-percent lean ground beef
  • 1 cup diced yellow onion
  • 3 cloves garlic minced
  • 2 tbsp chili powder
  • 2 tsp ground cumin
  • 15 oz canned tomato sauce
  • 30 oz canned black beans drained and rinsed
  • 2 cups frozen corn
  • 1 cup low-sodium beef broth
  • 1 1/2 tsp kosher salt
  • 6 cups cooked long-grain rice
  • 2 tbsp fresh lime juice

Method
 

  1. Brown the beef and onion for 9 minutes until the beef reaches 160°F, drain, and stir in the garlic, chili powder and cumin.
  2. Transfer to a 6-quart crockpot and add the tomato sauce, black beans, corn, broth and salt.
  3. Cover and cook on low for 4 to 5 hours until the mixture is thick and the corn is tender.
  4. Stir in the lime juice and divide the warm rice among 8 bowls.
  5. Spoon the beef-and-bean mixture over the rice and serve without letting the rice sit in the crock.