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Burrito Bowl Recipe- servings: 4
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 362 % Daily Value *
- Total Fat: 22 g 33.79%
- Saturated Fat: 3 g 16.4%
- Trans Fat: 0 g %
- Cholesterol: 8 mg 2.6%
- Sodium: 707 mg 29.47%
- Calcium: 87 mg 8.69%
- Potassium: 501 mg 14.32%
- Magnesium: 0 mg 0%
- Iron: 2 mg 12.86%
- Zinc: 0 mg 0%
- Total Carbohydrate: 33 g %
- Dietary Fiber: 10 g 41.45%
- Sugar: 5 g
- Protein: 10 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 1 g
- Omega 6 Fatty Acid: 8 g
- Vitamin A 35.95%
- Vitamin C 44.73%
- Vitamin D 0.23%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges- Exchange - Fat3
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch2
- Exchange - Vegetables1
- Exchange - Lean Meat0
- Exchange - Alcohol0
MyPlate Info- MyPlate - Grain Total0 oz-eq
- MyPlate - Vegetable Total1 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total2 oz-eq
Summary
$1.48 per serving
Ingredients
2 cups cilantro lime rice
2 cups black beans
1 cup chopped tomatoes
1 cups corn
2 tbs diced red onion
1 orange pepper chopped
2 cups chopped Napa cabbage
1/2 cup mango dressing or to taste
1 avocado chopped
Optional toppings: grated cheese, sour cream, crushed tortilla chips, lime, salsa
Instructions
Cook the rice according to the instructions.
In a large bowl, stir together the beans, tomatoes, corn, onion, pepper, and Napa cabbage. Dress with half the dressing, then taste to see if you want more. I like it with a half cup of dressing.
Divide the rice into 4 bowls. Top with the dressed vegetable mixture, then add avocado and any of the additional optional toppings. Serve immediately.
Note: You can prepare the rice, as well as the bean/vegetable mixture, ahead of time. Refrigerate until you’re ready to serve it, then warm the ingredients briefly on the stove. Add the dressing and avocado just before serving.