BURRITO BOWL

Similar to the South of the Border recipe, but with a nice marinade and no tortillas, you can also top a large green salad with this recipe…

SERVES 6

24 oz. skirt steak, top round or chuck roast, thinly sliced

Marinade for Carnitas:

¼ c. olive oil

4 garlic cloves, minced

1 jalapeno, chopped

1 lime or orange cut in half and juiced

2 tsp. oregano

1 tsp. cumin

1 tsp. sea salt

½ tsp. black pepper

For Burrito Bowls:

1 ½ c. cooked black beans

1 ½ c. cooked brown rice

1 large onion, chopped

2 green bell peppers, sliced

½ c. cilantro, chopped

2 c. Pico de Gallo (see recipe)

4–6 c. shredded iceberg or romaine lettuce

½ c. shredded mozzarella cheese

6 tbsp. low fat sour cream or low fat plain Greek yogurt

Method

Mix marinade and pour over beef slices, marinate beef in Ziploc bag or covered bowl in refrigerator for 1-4 hours.

Heat pan on medium/high heat and cook carnitas for a few minutes, then add sliced green peppers and chopped onions, cover and cook until done

Toss rice with cilantro, divide rice among 6 bowls

Top with beans, carnitas and cooked vegetables, then shredded lettuce, Pico de Gallo, sour cream and a sprinkle of cheese

Nutrition facts per serving: Calories 380, Carbohydrates 34g, Protein 34g, Fat 12g