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Andrew Fowler

Beef and Black Bean Burrito Bowls

Print Recipe
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.