Our Healthy Southwest Burrito Bowl is the ultimate – low carb and delicious! Yes, burrito bowls are all the rage. Virtually every fast-food Mexican restaurant has them on the menu. We even see famous hamburg joints featuring breakfast, lunch, and dinner bowls. Their staple of ingredients are anchored by rice, beans, and corn. Our healthy recipe eliminates these carb culprits and includes healthy vegetables and seasonings. Joanie makes a perfect burrito bowl!
The added benefit of our Healthy Southwest Burrito Bowl is that it takes only 30 minutes to prepare and uses only one skillet. Easy cleanup and great for a family! Double the recipe and you can make quick lunches for a week. It is a perfect and healthy “comfort food” with a Mexican flavor.
If you surf our website you can see we make a lot of Mexican food here in the Southwest. Everything from our Shrimp and Green Chili Omelette, to our Southwest Shrimp Bisque, to a delicious Mexican Mule! After spending 6 years in the Southwest, we find we love the cuisine and have adopted the dishes whole-heartedly. We just make them Tasty Low Carb!
We start with ground beef for our burrito bowl. You could substitute chicken or pork or even prepare the bowl as a vegetarian dish. Joanie usually thinks beef when she pulls out a skillet. We use an 80-20 blend for this recipe to add flavor. Although the nice part of low-carb is extra fat is not a problem, we do drain the excess so just the flavor remains.
The healthy side of the recipe is with all of the vegetables. Onion, pepper, zucchini, tomatoes, and green chiles – a perfect blend of vegetables. We also add a unique twist with the wilted spinach. You can substitute your favorite vegetables – broccoli and asparagus would be delish! This would also be delicious as a topping for a simple cauliflower rice!
We use our homemade taco seasoning for this recipe. Of course, you could use a commercial taco seasoning, but our version is fresh and a staple in our kitchen. We control the ingredients and are likely items you have in your pantry. We do like the convenience of using Rotel Tomatoes with Green Chiles. They are always in our pantry and add just a bit of heat and tons of flavor!
The final key ingredient is cheese. For this recipe we use a mild cheddar, but Monterey Jack would be a great choice. Garnishing with crumbled “cotija” or “queso fresco” would be a nice touch. We do add avocado chunks, green onions, and cilantro as garnishes and even suggest a drizzle of hot sauce. Try “Cholula” or “Sriracha” – both are delicious.
The recipe cooks quickly and since you use just a single skillet we suggest having all of your vegetables chopped and ingredients ready by the stove. That may seem like an obvious tip, but it does make a difference when you are in a hurry to feed a hungry family.
You will notice in the recipe that we do drain excess liquid twice. We leave the juices from the Rotel tomatoes for flavor, but draining does keep the burrito bowl from becoming too soupy.
Wilting the spinach will happen quickly and we do suggest covering the skillet after you add your cheese so it will melt faster. The end result will be a delicious, creamy, cheesy, hearty, and healthy meal!
It is hard to believe that the carbs are so low in this recipe, but they are. Like many skillet meals or casseroles, you are stretching the ingredients and creating enough for a larger group. The Healthy Southwest Burrito Bowl can be a side dish or a main meal. Try this one when you need a healthy meal that will definitely be Tasty Low Carb!
- Lightly brown and crumble the beef over medium heat using a large skillet - about 5 minutes. Drain the excess fat.
- Add onion, pepper, and zucchini and cook until softened - about 5 minutes. Drain the excess liquid.
- The tomatoes and taco seasoning should be added next for 3 minutes.
- Wilt the spinach in the skillet and mix throughly for 2 minutes.
- Cover with the shredded cheese and cook for 5 minutes until it is melted. You can cover the skillet to melt the cheese faster.
- Serve in a colorful bowl and garnish with avocado chunks, green onion, and cilantro.