30-Minute Mexican Burrito Bowl: Your New Favorite Low Carb, High Protein, Healthy Mexican Recipe
Does Mexican and TexMex food have you dreading getting on the scale or putting on your favorite jeans the next day? We’ve been there too… But we love Mexican and TexMex food as much as anyone, so we weren’t going to compromise one of our favorite cuisines OR our healthy bodies… That’s why we’ve developed the secret to creating a healthy Mexican recipe. This Healthy Mexican Burrito Bowl is your new weekly fave! It’s spicy and juicy, and it has all the textures you love (ahem… meat, beans, crunchy peppers… you know…).
Here’s what we love about this Healthy Mexican Burrito Bowl:
- This meal boosts your metabolism by combining high protein and nutrient dense ingredients to produce a thermogenic effect in the body. That means burning more fat just by digesting your food.
- This meal is low in refined carbs. The only carbs you’ll find are vegetable carbs and bean carbs.
- We further boost the thermogenic effect of this recipe by adding some natural spice!
- And, with surprisingly delicious vegetables and the use of fresh herbs, this meal is not only anti-inflammatory but it boosts your immunity, too!
Not all Mexican inspired food is created equally. In fact, most Mexican and TexMex dishes are pretty bad for your health and weight loss efforts… In the article linked below, we share exactly what’s wrong with the Mexican foods you may be eating. Then, we teach you exactly how and why you can improve the quality of your Mexican dishes so that they actually help you lose weight and stay healthy! Click the link below to learn more:
NUTRIFITX MEMBERS’ SCALE
Healthy Mexican Burrito Bowl
30-Minute Mexican Protein Bowl
This bowl is a great metabolism boosting dinner serving 4-6 people. High protein and spice kick up the thermogenic properties, and fresh roasted veggies and cilantro support your health on a micro level. Great for meal prep. Mix it up by serving over rice or on your favorite Nutrifitx Approved tortilla/wrap.
Ingredients
- 20 oz Lean Ground Turkey (90-98% lean recommended)
- 2 Tbsp Olive Oil
- 1 Tbsp Butter (grass fed recommended)
- 1 tsp Ground Cumin
- 2 tsp Chipotle Chili Powder, Organic
- 1/2 Tbsp Smoked Paprika, Organic
- 2 cans Black Beans (organic recommended)
- 4 Yellow Squash, cubed
- 2 Onions, sliced
- 3-5 Fresh Jalapenos, Organic
- 1/2 cup Fresh Cilantro
- Salt and pepper, to taste
Instructions
- Preheat oven to 425 (F).
- Heat 1 tablespoon of olive oil in skillet over medium heat. (You'll know oil is ready when you tilt the skillet and the oil runs across the pan like water.) Tilt and roll skillet until bottom is completely coated with oil.
- Add ground turkey to skillet, stirring periodically until cooked completely and slightly browned. Be sure to break turkey into smaller chunks as you cook.
- Meanwhile, chop squash, onion, and jalapenos; tear cilantro leaves from stems to fill 1/2 cup. Add all fresh vegetables to a large mixing bowl. Drizzle with remaining 1 tablespoon of olive oil. Stir to coat all vegetables. Add cilantro, stir until mixed evenly.
- Return to turkey meat. Once cooked completely, turn heat to low. Add butter, mixing as it melts. Once butter coats meat completely, add seasonings one at a time, mixing between each. (This ensures meat is coated completely.) Turn heat all the way down, and cover to prevent drying.
- Line 1-2 large cookie sheets with parchment paper, and pour fresh veggie blend onto pan. (Using 2 pans will give your veggies a more roasted flavor and texture, and they'll cook faster.) Salt and pepper to taste. Place in oven for 7 minutes (with convection) or 10 minutes without convection.
- While vegetables are cooking, rinse and drain black beans. Pour beans into meat mixture, and stir GENTLY until well combined. (If you don't want mashed beans, be very gentle and stop as soon as the beans are mixed in evenly.) Recover and place on warmer or very low heat.
- Once vegetables are ready, remove from oven. Stir the vegetables around and place back in oven for 7-10 minutes (7 mins with convection, 10 mins without) or until vegetables are cooked to your preferred texture.
- When vegetables are ready, assemble your bowls. Place protein mix (beans and meat) on bottom and roasted vegetables on top. Optional: Add your favorite toppings. We like shredded lettuce, fresh cilantro, chopped pico de gallo, and chipotle sauce. You could also add 1-2 Tbsp sour cream (or Greek yogurt) or 1/2-1 ounce of shredded cheese.
Notes
Ingredients with "organic" must be organic to be Nutrifitx Approved (see the Nutrifitx System for more details). Ingredients with "organic recommended" are highly recommended but not necessarily required to be Nutrifitx Approved.
*Reminder: Be mindful of your portion sizes with toppings and oils.
Nutrition Information
Yield 4 Serving Size 1 Serving (1/4 of Recipe)Amount Per Serving Calories 340Total Fat 14gSaturated Fat 4.6gTrans Fat 0gUnsaturated Fat 4.12gCholesterol 92.3mgCarbohydrates 14.4gFiber 3.9gSugar 3.3gProtein 38g
Nutrition may vary due to brands used, precision of measurements, and other similar variations. Nutrition does not include additional toppings or food pairings.
