SERVINGS: 2 PREP TIME: 5 MINUTES COOKING TIME: 15 MINUTES
INGREDIENTS
8 ounce [224 g] Ground Beef (90% Lean /
10% Fat)
1 medium (approx 2-3/4″ long, 2-1/2″ dia)
[114 g] Red Bell Pepper (Diced)
0.5 medium [55 g] Yellow Onions (Diced)
0.5 cup [120 g] Black Beans (Canned) (Rinsed
and drained)
1 cup, cooked [195 g] Brown Rice
1 tsp [4.8 g] Olive Oil
0.5 fruit [33.5 g] Lime
0.5 cup [23.5 g] Romaine Lettuce (Chopped)
1 small [70 g] Avocado (Chopped)
2 tbsp [2 g] Cilantro
1 tsp [2.1 g] Cumin
0.5 tsp [1.3 g] Chili Powder
0.25 tsp [0.7 g] Garlic Powder
0.25 tsp [0.3 g] Kosher Salt
0.13 tsp [0.29 g] Black Pepper
0.13 tsp [0.23 g] Red Pepper Flakes (Optional)
DIRECTIONS
1. In a skillet over medium heat, add the
ground beef. Cook until browned, breaking
it up as it cooks (about 5–7 minutes). Drain
excess fat if needed.
2. Push the beef to one side of the skillet. Add
the olive oil to the other side and sauté the
onion and red bell pepper for 3–4 minutes,
or until softened.
3. Add the black beans and stir them together
with the beef and veggies.
4. Stir in cumin, chili powder, garlic powder,
salt, pepper, and red pepper flakes (if
using). Cook for another 2–3 minutes or
until everything is heated through.
5. Layer each bowl with brown rice and your
taco mixture. Top with lettuce, cilantro,
avocado, and a squeeze of lime.
NUTRITION INFO
Energy : 484 kcal Fat : 20.6 g Carbs : 46.2 g Protein : 30.6 g Fiber : 10.3 g Sugar : 6.1 g
