Steak Burrito Bowls (Chipotle Copycat)

INGREDIENTS

• 1 lbs lean steak such as flank steak or sirloin (4 oz per bowl)
• 1-2 tbsp avocado oil
• 2 tsp chili powder
• 1 1/2 tsp ground cumin
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp oregano
• Salt and pepper to taste
• 1 cup jasmine rice or quinoa cooked
• 2 cups shredded lettuce
• 1 15 oz can black beans drained and rinsed
• 1/3 cup shredded cheese reduced-fat or dairy-free alternative
• 1 red onion diced
• 1 cup corn kernels fresh, canned, or frozen
• 1/4 cup guacamole
• 1/2 cup pico de gallo
• 1/4 cup fresh cilantro chopped
• Lime wedges
• 1 cup light sour cream or Greek yogurt
• 1-2 whole limes juice and zest
• salt to taste

INSTRUCTIONS

1. 1 Preheat your grill or stovetop pan to medium-high heat. Add the seasoning to a bowl and mix to combine. Next, season the steak on both sides with the prepared seasoning. Grill or sear the steak with avocado oil for a few minutes on each side until cooked to your desired level of doneness. Let it rest for a few minutes before slicing.
2. 2 In two small saucepans, warm the black beans and corn kernels over medium heat until heated through. Season with a pinch of salt and any additional spices you like.
3. 3 In a small bowl, add the sour cream or Greek yogurt along with the lime juice, zest, and salt. Mix until combined.
4. 4 Start with a base of lettuce at the bottom of each bowl. Around the bowl, begin to build with rice, corn, black beans, shredded cheese, and red onion. Top with guacamole, lime crema, and fresh cilantro.

NUTRITION

Calories: 538 kcalkcal | Carbohydrates: 57 gg | Protein: 36 gg | Fat: 19 gg | Fiber: 4 gg | Sugar: 6 gg