Add all of your burrito toppings onto a salad for a tasty, healthy, and filling meal. Black beans are an excellent vegetarian protein source and choosing extra lean ground beef instead of a medium or lean means less saturated fat (this is the fat we want to limit in our diets). You can even make this recipe vegetarian by adding more black beans instead of the beef.
Prepare brown rice in advance as per cooking instructions. Set aside.
Heat a frying pan over medium heat with 1 teaspoon of oil. Add ground beef and onions to the pan and cook until beef is no longer pink and onions are softened.
Stir in the spices, tomato paste, and water.
Add black beans and peppers. Cook for an additional 10 minutes stirring occasionally or until peppers are softened.
Adjust seasoning to taste with salt and pepper. Internal temperature of burrito mixture should read 160˚F (71˚C) when finished.
Assemble your bowl: start with 1 cup of lettuce, add 1/3 cup cooked rice, burrito mixture, and top with diced tomatoes, avocado and shredded cheese.
This burrito topping freezes very well! You can even use leftovers as a topping for nachos!