If you love Mexican-style food you will love this grain-free Chipotle-style Burrito Bowl! Easy to personalize with your favorite toppings, frugal, filling, and delicious.
coconut oil or tallowfor cooking everything
2cupsblack beanscooked or canned
1tablespoonfreshly squeezed lime juice
2steaksI used ribeye
1/4cupextra virgin olive oil
2tablespoonsfreshly squeezed lime juice
Peppers & Onions
1yellow bell pepperthinly sliced
2cupsriced cauliflowerprepared (see link in recipe for homemade, or use frozen)
For the beans.
Heat skillet over medium heat. Add cooking fat along with onions. Saute until onions caramelized.
Add in garlic, cumin, and oregano and saute for about a minute, until spiced are fragrant.
Add in beans and cook until they're coated, or heated through if they were canned.
Remove from the skillet and cover until ready to use.
When ready to use, squeeze lime juice over the beans and stir it in.
After cooking the beans, add more cooking fat for the steak.
For the meat.
Prepare the marinade and add to a bag along with steaks (make sure they're thawed). Massage around for a few minutes, then let set for an hour+.
Heat skillet over medium, along with cooking fat. Add steaks and cook on each side for 3-5 minutes, depending on how thick they are.
Remove from pan and let rest on a plate for 5 minutes before cutting.
For the peppers & onions.
After removing the steak, add in the peppers and onions.
Saute in steak juices until tender (just a few minutes).
While steak is resting and peppers & onions are cooking, prepare cauli-rice in a separate skillet.
Putting it together:
Into your bowl, layer the following in order:(1) cauli-rice (2) black beans (3) meat (4) peppers & onions (5) fresh chopped veggies
Top it all with sour cream and shredded cheese.
Nutrition values are approximate and don't reflect added toppings such as cheese, sour cream, or avocado. To reduce the carbohydrate count (for Keto, diabetic, or THM-S meals) limit black beans to a couple tablespoons or less per serving.