Taco Bowls
My family loves taco bowls. They are simple, nutritious, and can be made in less than 20 minutes. The possibilities with tacos are endless. You can make it with lean ground beef, turkey, or chicken. Or substitute with a vegetarian option, such as tofu. We make it with rice or quinoa, however; you can also make it in a traditional wrap with guacamole as the base.
tag @shelbylaranutrition with your taco bowls!!!
Taco Bowls
Taco bowls are such a fun way to serve your traditional taco. The presentation will sell instantly to your family.
Ingredients
- 1 lb ground lean beef
- 1 onion, chopped
- 1 garlic clove, minced
- 1/2 tsp chili powder
- 1-2 tsp cumin
Instructions
- Heat oil in large sauté pan over medium heat and cook onions for 3 minutes
- Add ground beef, garlic, cumin, chili powder and cook for 6 minutes or until meat is no longer pink.
Make Quinoa and/or rice as your base.
- 1 cup of quinoa and or rice to two cups of water. Bring to a boil and simmer until water is absorbed. Approx. 15 minutes.
- If time, make a black bean recipe (see below). If not, rinse a can of unsalted black beans and use it as is.
Refried Black Beans
A high protein, super satisfying dish to add to your taco bowls.
Ingredients
- 2 tsp olive oil
- 1 small onion, chopped
- 1-2 cloves garlic, minced
- Cumin and chili powder to taste
- Salt and pepper to taste
- A handful of grape tomatoes or a whole tomato chopped
- Fresh cilantro, and hot sauce, optional
Instructions
- Heat oil in a large pan over medium heat. Add the onion and saute for 4 minutes. Stir in black beans, garlic, cumin, chili powder, salt, and pepper; continue sautéing for 4 minutes. Add tomato, cilantro and hot sauce, if using.
- Remove the pan from heat and you can mash slightly with a fork if you like.
- Accompaniments: Slice avocado, salsa, lime wedge, plain yogurt, cheddar cheese, blue corn tortilla chip, unsalted canned corn.
