|My dairy free version with hot sauce.|
|My hubby's with a little Colby Jack cheese and some fat free sour cream.|
Marinated Flank Steak Ingredients:
1 lb Flank Steak
1 (7 oz.) Can Diced Green Chilies
6 Roasted Cloves (peeled and crushed)
Juice & Zest of 2 Limes
Handful of Cilantro (roughly chopped)
2 Scallions (roughly chopped)
Pinch of Sea Salt
1/2 Tsp Ground Black Pepper
Brown Rice Ingredients:
1 Cup of Brown Rice
4 Roasted Garlic Cloves (minced)
1 Bay Leaf
Low Sodium Vegetable Stock
Check rice package for cooking instructions. Follow package directions, but substitute vegetable stock for water. When you add the rice add the garlic and bay leaf. Follow rice package directions for cooking time.
Burrito Bowl Ingredients:
1 lb Grilled Flank Steak (diced into bite sized pieces)
Cooked Brown Rice
1 (14.5 oz.) Can Fat Free Refried Black Beans OR Whole Black Beans (drained and rinsed)
1 Avocado (diced)
2 Cups of Lettuce (roughly chopped)
Handful of Chopped Cilantro
3 Chopped Scallions
1/2 Cup Pico De Gallo
1/2 Cup Shredded Reduced Fat Cheese or Soy Cheese
1 Lime (sliced into wedges)
Garnish with Fat Free Sour Cream
Layer cooked brown rice, beans, lettuce, grilled flank steak, shredded cheese, diced avocados, pico de gallo and sour cream. Serve with a lime wedge. Enjoy!
- If you are using whole black beans I recommend placing them in a microwave safe bowl and adding 1 tsp ground cumin, 1/2 tsp garlic powder, 1/4 tsp ground black pepper and a squeeze of lime juice. Microwave on high for about a minute.
-If you are using refried beans I recommend placing them in a microwave safe bowl and add a squeeze of lime juice to them before heating them for about a minute on high.