Skinny Burrito Bowls

Skinny Burrito Bowl Recipe 3

The first time a ravenous burrito eater took too large of a bite of her burrito, spilling its contents all over her plate, and hungrily scooped them up with her fork, the burrito bowl was born. The contents of a burrito are so scrumptious, so perfectly blended…who needs a flour tortilla getting in the way of all of that flavor? These days, burrito bowls are ubiquitous at burrito joints and Mexican restaurants, favorites of those who like a neater eating experience, or don’t want to add unwanted carbs and calories to their meal.

SkinnyMs. has whipped up a burrito bowl recipe that you can make at home! Not only does it shed its caloric tortilla, but the burrito bowl contents are cleaner, healthier, and more fresh than anything you’ll find at a takeout restaurant. Step one? We’ve ditched white rice in favor of brown rice, which retains more of its fiber and nutrients than its processed, refined friend. Retaining the germ and the bran of the rice grain allow it to hold onto everything that makes it healthy. There’s no reason to eat foods that are stripped of their nutrients!

Additionally, we’ve chosen turkey, a lean white meat that adds protein without the excessive fat and calories of certain cuts of red meat or pork. And our taco seasoning can’t be beat, with its unique blend of flavors. Serve this bowl up for lunch or dinner. It’s an easy and versatile meal you’ll whip up again and again!

Skinny Burrito Bowls

Skinny Burrito Bowls

Yields: 6 servings | Serving Size: 1 cup | Calories: 348 | Total Fat: 6 g | Saturated Fat: 1 g | Trans Fat: 0 g | Cholesterol: 29 mg | Sodium: 624 mg | Carbohydrates: 57 g | Dietary Fiber: 10 g | Sugars: 6 g | Protein: 20 g | SmartPoints: 5

Ingredients

  • 1 cup diced onion
  • 1/2 pound lean ground turkey
  • 1 cup uncooked brown rice (Uncle Ben's Instant Brown Rice was used)
  • 11/4 cup chicken broth, low-sodium and fat-free
  • 2 cups salsa, no sugar added
  • 2 teaspoons taco seasoning (recipe for taco seasoning)
  • 1 (15-ounce) can black beans, drained
  • 3/4 cup frozen or fresh corn kernels
  • 2 cups diced tomatoes
  • 1/4 teaspoon Kosher or sea salt
  • 1/4 teaspoon ground pepper
  • 1/2 cup grated cheddar cheese, reduced-fat
  • 1/4 cup fresh chives or green onions

Directions

Over medium heat, in a skillet, cook the onion and ground turkey. The turkey should be cooked until it's no longer pink. Drain off any fat, then push the turkey to one side of the skillet. Add the rice and toast for about 1 minute.

Add the broth, rice, 1 cup salsa, 1 cup diced tomatoes, taco seasoning, corn, and the beans. Bring to a boil then lower the heat and simmer for about 10-15 minutes, or until the rice is tender. Season with salt and pepper. If it starts to dry up, just add a little more broth. Turn off the burner.

Mix in the cheese. It will melt with the heat.

Serve in individual bowls and garnish with the remaining tomatoes, salsa, and chives. You can also garnish it with fresh avocado, and lettuce.

NOTE: If using long grain brown rice, it will need to be cooked in advance. Uncle Ben's 10 minute brown rice was used in this recipe.

http://skinnyms.com/skinny-burrito-bowls-recipe/

More burrito recipes to might like:

Make-Ahead Roasted Veggie Burritos

Healthier Burrito Pie Casserole

Spinach & Bean Burrito Wrap

Skinny Burrito in a Jar

Chipotle Taco or Burrito Filling

Protein Quinoa & Bean Burrito Wrap

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We’d love to hear what you think. Leave us a comment in the comments section below.

38 Comments on "Skinny Burrito Bowls"

  1. job  July 16, 2015

    What type salsa is used…thick, restaurant style, etc? Also, is there a recipe for the homemade taco seasoning?

    Reply
  2. skippyskwirl  October 14, 2015

    This was delicious! I omitted the cheese from the main recipe. I doubled it for my family of 6. They loved it and had seconds and thirds (topped it with tortilla chips and cheese) and I topped mine with fresh diced tomatoes and avocados. I still had some left over to freeze for later. For the salsa I used 1.5 c. Pace Medium salsa and .5 cup El Pato. We live in the southwest and love spicy food so this gave it a little kick. Will be making this again! Yummy family friendly clean recipe 🙂

    Reply
    • SkinnyMs  October 14, 2015

      Thank you so much for the feedback, we really appreciate it. What is El Pato, a type of salsa? 🙂

      Reply
  3. Tricia  January 10, 2016

    How much is a serving size? 1 cup?

    Reply
    • SkinnyMs.  January 11, 2016

      Yes, a serving size is 1 cup. We’ve adjusted the wording to make it more clear. Thanks!

      Reply
  4. Julie Nichols  January 11, 2016

    Hi! I am not sure when these comments were left but I didn’t see a response to what is El Pato? It is like a hit sauce. It is in a can about the size of small tomato sauce can I think 8oz. You find on Mexican food aisle. Can be hot if you are not used to hot sauce. It is yummy and adds a lot of flavor!

    Reply
  5. Shannon  January 24, 2016

    Uh oh, where’s the recipe? Bought the ingredients, as per Pinterest but it’s not posted here. Is there a different link?

    Reply
    • Gale Compton  January 24, 2016

      Shannon, Can you check now? We had some issues earlier today with recipes showing up. But the issues have now been fixed. Just in case, here’s the recipe:

      1 cup diced onion
      1/2 pound lean ground turkey
      1 cup uncooked brown rice (Uncle Ben’s Instant Brown Rice was used)
      11/4 cup chicken broth, low-sodium and fat-free
      2 cups salsa, no sugar added
      2 teaspoons taco seasoning (recipe for taco seasoning)
      1 (15-ounce) can black beans, drained
      3/4 cup frozen or fresh corn kernels
      2 cups diced tomatoes
      1/4 teaspoon Kosher or sea salt
      1/4 teaspoon ground pepper
      1/2 cup grated cheddar cheese, reduced-fat
      1/4 cup fresh chives or green onions

      Directions

      Over medium heat, in a skillet, cook the onion and ground turkey. The turkey should be cooked until it’s no longer pink. Drain off any fat, then push the turkey to one side of the skillet. Add the rice and toast for about 1 minute.

      Add the broth, 1 cup salsa, 1 cup diced tomatoes, taco seasoning, corn, and the beans. Bring to a boil then lower the heat and simmer for about 10-15 minutes, or until the rice is tender. Season with salt and pepper. If it starts to dry up, just add a little more broth. Turn off the burner.

      Mix in the cheese. It will melt with the heat.

      Serve in individual bowls and garnish with the remaining tomatoes, salsa, and chives. You can also garnish it with fresh avocado, and lettuce.

      NOTE: If using long grain brown rice, it will need to be cooked in advance. Uncle Ben’s 10 minute brown rice was used in this recipe.

      Reply
  6. Kathleen  February 19, 2016

    I put this recipe through the Weight Watcher’s Recipe Builder and got 7 Smartpoints, for those of you following the new plan.

    Reply
  7. lisa  July 11, 2016

    If I precook the rice how do I adjust the other ingredients? Do I omit the chicken broth?

    Reply
  8. Erika  July 11, 2016

    If I cook my rice in advance do I still need the chicken broth in the skillet with the rest of the ingredients that follow or is that only used for cooking the rice in the skillet??

    Reply
    • Gale Compton  July 12, 2016

      Erika, I would omit the broth, or most of it. 🙂

      Reply
  9. Michele  July 14, 2016

    Are the diced tomatoes canned or fresh tomatos?

    Reply
  10. Caity  August 10, 2016

    I did not read the comments and made it with the chicken broth, makes it much more creamy and dense, very very delicious. Thanks!

    Reply
  11. Katrina  August 21, 2016

    Have you tried freezing this?

    Reply
    • Gale Compton  August 21, 2016

      Katrina, I haven’t but it should be find to freeze. Be sure to thaw in the fridge before heating. 🙂

      Reply
  12. Emily  September 7, 2016

    Made this tonight!! DELISH! And plenty to freeze!

    Reply
    • Kym Votruba  September 8, 2016

      Thanks for sharing, Emily. We’re glad you liked the recipe!

      Reply
  13. Lauren L.  September 11, 2016

    My favorite go-to recipe! Even if you omit the cheese it is still delicious. Thank you for sharing!

    Reply
  14. Cathy  November 2, 2016

    Made this last night for the first time. It was a big hit with my family. I omitted the rice and chicken broth and used caulirice instead. A little healthier and SO yummy!

    Reply
    • Kym Votruba  November 3, 2016

      Thanks for sharing, Cathy! We’re so happy your family enjoyed the recipe.

      Reply
  15. Lyn  January 12, 2017

    Would the recipe not be skinny if I used a small flour tortilla bowl? I have a set of those pans to make them. I spray the tortillas with an nonstick spray, then bake till crispy.

    Reply
    • Gale Compton  January 14, 2017

      Lyn, I would suggest a “street taco” size tortilla if available. I’ve noticed they are now available in grocery stores. 🙂

      Reply
  16. Fatima  January 25, 2017

    What salsa did you use?

    Reply
    • Gale Compton  January 26, 2017

      Fatima, We used “Simple Truth” which can be purchased at Kroger. I like it because of the simple ingredients and it doesn’t have any “bad” ingredients. 🙂

      Reply
  17. Clovis  February 1, 2017

    Do you think this could be made into a meal prep dish! If so how many days would it hold! I’m not a pro when it comes to using turkey in dishes and then reheating!

    Reply
    • Gale Compton  February 2, 2017

      Clovis, Yes, a meal prep dish would work great. Be sure to cook the turkey first. It should be good in the fridge for up to 3 days…maybe longer but with my family it’s always eaten by day 3. 🙂

      Reply
  18. Roxanne  April 8, 2017

    Im putting it in my monthly routine. I forgot the cheese and it was delicious. Will try it again with cheese. The ground turkey is way better than beef. Thank you for this recipe.

    Reply
    • Nichole Furlong  April 8, 2017

      Roxanne, you’re very welcome for the recipe! If you enjoyed the recipe without the cheese, think how tasty it will be next time! I also enjoy ground turkey more than ground beef.

      Reply
  19. Andrea  April 9, 2017

    I made this tonight for me and my husband…ohmagoodness! It was flippin’ AMAZING! Thank you so much! I can see myself making this a lot in my future 🙂

    Reply
    • Nichole Furlong  April 9, 2017

      You’re very welcome, Andrea! Burrito Bowls are also one of my favorites!

      Reply
  20. Julie  May 1, 2017

    I made this for dinner and it is DELICIOUS!! I put it in my recipe builder on the WW website, and came up with 5 Smart Points. per serving, so I was wondering how you got 10 pts? Hoping I didn’t do something wrong! Thanks for posting this…it will be a favorite from now on!

    Reply
    • Gale Compton  May 1, 2017

      Julie, Just recalculated and it is 5 smart points. Thanks so much! 🙂

      Reply
  21. Karina  May 11, 2017

    Nice recipe – thanks.

    A question: Hos many calories can I “get rid of” if I don’t add the cheese?

    Reply

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