Bountiful Burrito Bowls

Categories: Breakfast Foods

         


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Recipe Information

Serving Size

½ c

Yield

Makes 13 servings

Nutrition Information

One serving is 120 calories, 2 g fat, 5 mg cholesterol, 130 mg sodium, 22 g carbohydrates, 4 g fiber, and 6 g protein

Key

c = cup, T = tablespoon, t = teaspoon, lb = pound, oz = ounce, fl oz = fluid ounce, pkg = package

Ingredients

  • 1 pkg Butternut squash, cubed (12 oz)
  • 1 cn Tomatoes, diced (14.5 oz)
  • 2 c Brown rice, cooked
  • 4 Garlic cloves, minced
  • 1 pkg Taco seasoning, Get Fresh! recipe (1 T ¾ t)
  • Corn, frozen
  • 1 cn Black beans, drained and rinsed (15 oz)
  • 2 T Lime juice
  • 1 c Mexican blend cheese, reduced fat

Directions

  1. In a large skillet, SAUTE squash and diced tomatoes for 3-5 minutes on medium high.
  2. ADD rice, garlic, taco seasoning, corn, black beans and lime juice. COOK on medium until heated through.
  3. TOP with cheese and SERVE or FREEZE.
  4. To freeze: Don’t top with cheese. Portion out 1/2 c servings into freezer bags/containers. Portion out cheese (1 T) into small freezer bags. LABEL and DATE. Allow mixture to THAW before reheating.

Chickasaw Nation Nutrition Services

Get Fresh! is an initiative of the Chickasaw Nation. This material was funded by USDA’s Supplemental Nutrition Assistance Program. This institution is an equal opportunity provider and employer. For more information on the Supplemental Nutrition Assistance Program or the FDP Grocery Stores, visit www.GetFreshCooking.com.