Recipe of the Week: One Pot Burrito Bowls

Recipe of the Week: One Pot Burrito Bowls

Now that school's back in session, time to stock up on quick recipes for the week! This week's find is a 30 minute one pot recipe that gives you the best part of the burrito (the filling) without the worst part (the soggy tortilla...)

You can eat this as-is, as a salad topping, over rice, or whatever else you can thin of!

Recipe courtesy of:

Servings: 8


  • 1 Tablespoon olive oil
  • 1/2 cup red bell pepper
  • 1/2 cup diced sweet onion
  • 1 pound lean hamburger
  • 1/3 cup Medium Thick n’ Chunky Salsa
  • 15 ounce can black beans , rinsed and drained
  • 15 ounce can corn , drained
  • 14.5 ounce can diced tomatoes
  • 4 ounce can diced green chiles
  • 1 cup jasmine rice
  • 1 Tablespoon taco seasoning
  • 1/2 teaspoon chili powder , use 1-2 tsp if you like more spice
  • 2 cups chicken stock , or vegetable broth works too
  • 1 cup shredded cheddar/jack cheese
  • salt and pepper to taste


  • In a large pan, heat the olive oil over medium heat. Saute the onions and red peppers. Add in hamburger and cook until browned. Drain grease. 
  • Stir in salsa, black beans, corn, tomatoes, green chiles, jasmine rice, taco seasoning and chili powder. Pour in chicken stock and then bring to a light boil. Cover the pan and reduce heat to low. Cook for an additional 15-20 minutes, or until the rice is all the way cooked.
  • When rice is done, S&P to taste. Top with your favorite toppings. We like to serve over lettuce in a salad bowl and eat with tortilla chips. You can also use this mix to top over nachos or place in a tortilla to make burritos. We love using the leftovers to make stuffed bell peppers as well.

One serving equals: 350 calories, 41g carbohydrates, 23g protein, 9g fat, 737mg sodium, 5g fiber, and 3g sugar.

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