Beef & Black Bean Burrito Bowls

Now that the kids are back in school I find that everyone is looking for quick and easy meals to prepare for dinner. At the beginning of a new school year it's always hard to get back to normal.  Whether it's bedtimes, menu planning or just eating dinner at a reasonable time. 

For most of the summer we ate dinner later than usual, so getting back on a set dinner schedule is always hard. I find that preparing simple and easy meals is always best to ease my family back into our dinner routine. 

Today I want to share a simple dinner idea that I think your family will love. Last week I planned on making Bush's Chicken & Black Bean Burritos for dinner, but quickly realized we were out of chicken.

I decided to use the next best thing which was ground beef, because I had plenty on hand.  In the middle of meal preparation I thought that I would change it up a bit more and make Beef & Black Bean Burrito Bowls instead.

I had some leftover Spanish rice, shredded lettuce and tomatoes in the fridge from taco night. I also had a new set of tortilla bowl pans that I was dying to try out. I used all the same ingredients for the chicken recipe just substituting ground beef and using baked flour tortilla bowls in place of tortillas. 

I thought this was the perfect way to use up a few leftovers and try out a whole new recipe at the same time. I love black beans, but if you're not a fan you can always substitute with pinto beans.

When the meat and bean mixture is cooked just fill your burrito bowl with all you favorite toppings and enjoy. Add some Queso and chips on the side along with fresh fruit and dinner is done in a snap.

Beef & Black Bean Burrito Bowls

1 - 15 ounce can Bush's Black Beans, drained
3/4 lb ground beef, cooked and drained
1 - cup salsa, mild or spicy
1/2 - teaspoon chili powder
1/2 - teaspoon ground cumin
1/2 - lime, juiced
4 - flour or corn tortilla bowls
1 - cup shredded Monterey Jack cheese
1/4 - cup green or white onion, finely chopped
sour cream
tomatoes, chopped
shredded lettuce
Spanish Rice (I used leftover)

Preheat oven to 350 degrees. Bake the tortilla bowls according to package directions or use store bought. 

While the tortilla bowls are baking prepare the meat mixture by browning the ground beef in a medium size skillet. Drain off any grease. 

Add the beans, salsa, spices and lime juice to the meat mixture. Cook on low heat until heated through.

To assemble the bowls, add Spanish rice in the bottom. Add the meat and bean mixture and top with salsa, sour cream, onions, lettuce, tomatoes, and cheese. 

Recipe adapted from: Bush's Beans

This recipe has just a few steps. Brown your meat, add the beans and spices and simmer on low until heated though. 

The filling is really good and very adaptable. You can use it for beef and bean taco's, tostadas, burritos or even in quesadillas.  


(This post is sponsored by Bush's Beans. I am a brand ambassador and the opinions stated above are entirely my own).
 

Need more recipe ideas? Check out the Recipe Index by Mommy’s Kitchen.