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Photo for - Fresh Burrito Bowl

Fresh Burrito Bowl

This quick and healthy dinner favourite combines a little spice with the coolness of Sour Cream. Enjoy the best of summertime flavours with Tex Mex and Gay Lea.

  • Yields: 4
  • Preparation: 30 minutes

Ingredients

  • 1 lb (500g) extra lean ground beef, chicken or turkey
  • 1 tbsp (15mL) chili powder, mild
  • 1 tbsp (15mL) ground cumin, mild
  • 1 can (398mL) no salt added black beans, drained and rinsed
  • 1 cup (250mL) salsa
  • 1/2 cup (125mL) frozen corn, thawed
  • 1/2 cup (125mL) GAY LEA - Gold Premium Sour Cream, or regular sour cream
  • 1 cup (250mL) long grain rice, cooked
  • 2 singles (18g) IVANHOE - Nothing But Cheese Monterey Jack, coarsely crumbled
  • green onions, chopped

Instructions

  1. Brown beef with cumin and chili powder in a nonstick skillet set over medium heat.
  2. Add black beans, salsa and corn; cook, stirring often, for 5 minutes.
  3. Stir in rice and sour cream; cook stirring often for 5 minutes or until hot throughout. Serve beef mixture in bowls topped with Nothing But Cheese and green onions.
  • For a restaurant quality presentation, line bowls with lettuce and garnish with chopped avocado and additional sour cream and salsa.
  • Replace the long grain rice with quinoa or farro.
  • For a vegetarian option, omit the meat and start with the black beans mixed with cumin and chili powder.
Photo of - Fresh Burrito Bowl

Ingredients

  • 1 lb (500g) extra lean ground beef, chicken or turkey
  • 1 tbsp (15mL) chili powder, mild
  • 1 tbsp (15mL) ground cumin, mild
  • 1 can (398mL) no salt added black beans, drained and rinsed
  • 1 cup (250mL) salsa
  • 1/2 cup (125mL) frozen corn, thawed
  • 1/2 cup (125mL) GAY LEA - Gold Premium Sour Cream, or regular sour cream
  • 1 cup (250mL) long grain rice, cooked
  • 2 singles (18g) IVANHOE - Nothing But Cheese Monterey Jack, coarsely crumbled
  • green onions, chopped