Black Bean Burrito Bowl

When I was in college Chipotle and Qdoba were on our short list of places to go grab a quick dinner. A burrito with queso, pico, sour cream, guac, cilantro rice, chicken, and grilled veggies.... I was in heaven. However, I know that this wasn't the healthiest choice.

College was a long time ago, but my love for Mexican food has not gone away. I have just found a way to make my own, healthy version. Using fresh pico de gallo, grilled chicken, greek yogurt, and avocado this burrito bowl hits the spot and is EVEN better than the college take out that I craved weekly.

So if you love a good burrito bowl as much as me, let's dive in!

Black Bean Burrito Bowl, Serves 4

Ingredients

• 2 cups cooked brown rice, warm 
• 3 tbsp fresh cilantro, chopped
• 2 tbsp fresh lime juice 
• 3 cups romaine lettuce, chopped
• 1 cup black beans, rinsed, drained, and warm 
• 1 1/2 cup grilled chicken breast, cubed 
• 1/2 cup shredded mexican cheese 
• 1 cup fresh pico de gallo (we love Trader Joe's mild pico) 
• 1/2 medium avocado, diced 
• 1/4 cup plain greek yogurt (0%-2%)

Instructions

• Combine rice, cilantro, and lime juice in a medium bowl, mix well 
• Evenly divide lettuce between serving bowls (4) 
• Top lettuce with cilantro-lime rice, beans (1/4 cup), Cheese (2tbsp), Pico (1/4 cup), Avocado
• Top each bowl with 1 Tbsp of Greek Yogurt
• ENJOY!

Sometimes we like to crush up some plantain chips for a bit of a crunch on top, or some tortilla chips! We also like making four servings and getting at least 2 meals out of it. This is a great leftover meal to pack for a lunch or to save for dinner another day.

Healthy Taco Salad

Tacos Tacos Tacos! When we're not sure what to put on the menu for meal planning, tacos are always our go-to. These taco bowls last for two nights, and I get pumped when we have leftovers because it means I don't have to cook! They're super easy to throw together too--so even when you DO cook, it's a quick meal.



Taco Salad Bowls, Serves 4 

Ingredients

• 8 Cups, Hearts of Romaine Lettuce, chopped, divided use
• 1 lb Lean Ground Turkey
• 2 Tbsp Homemade, or Low-Sodium Taco Seasoning 
• 1 Bag Frozen Cauliflower Rice 
• 2 Cups, Grape Tomatoes, halved, divided use
• 1 Cup Pico De Gallo, divided use 
• 1/2 Cup 0% greek yogurt, divided use 
• 1/2 cup plantain chips, crushed (optional)
• Chopped fresh cilantro (optional) 

Instructions

• Brown ground turkey in a large skillet
• Add homemade taco seasoning (or packaged seasoning) and 1/4 cup water, reduce heat to medium/low
• Add 1 bag of frozen cauliflower rice
• Cook, uncovered, until heated through, about 7-8 minutes 
• Place two cups of chopped romaine on the bottom of your serving bowls
• Spoon in 1 cup of the taco mixture 
• Top with 1/4 cup grape tomatoes, 1/4 cup pico de gallo, 2 tbsp greek yogurt, and 2 tbsp plantain chips on top.
• Add chopped cilantro if desired

As you may have noticed, this taco salad skips the traditional crispy shell bowl and loads up on romaine and sliced grape tomatoes. Instead of rice, caulirice is used as a substitute, meaning that these taco bowls are truly veggies most! I promise, you won't even miss the rice or the crispy shell. You'll see...

Instant Pot Chicken Tacos

We just got an Instant Pot (okay, it's really the crock pot version) for Christmas and we absolutely love it! I love that it can cook chicken for our salads in 20 minutes, I love that dinners that used to take HOURS in the crockpot can be done in such a short amount of time without diminishing any of the flavor.

As I've told you before, I could eat tacos multiple times in a week and be a happy camper. I've gotten Nate on this bandwagon too. So these tacos have been showing up in our meal plan almost weekly for a while now. Guess what, they never get old!

Ingredients

• 8 ounces, low-sodium chicken broth 
• 4 cloves of garlic, chopped
• 2 Tbsp chili powder 
• 2 Tbsp cumin 
• 2 tsp smoked paprika (I love this little kick of smoky flavor, omit if it's not for you) 
• ½ tsp sea salt 
• 1 lb raw boneless, skinless chicken breast
• 8 small corn tortillas
• 1 cup pico de gallo or fresh salsa, divided 
• 1 ripe avocado, sliced 
• ¼ cup cilantro, chopped
• lime wedges (optional)

Instructions

• Place chicken broth, garlic, chili powder, cumin, paprika and salt into the instant pot. Mix well 
• Add the chicken and stir again 
• Cover and seal instant pot 
• Press poultry and hit start. 
• You may do quick or natural release
• When done, transfer chicken to a cutting board and shred with two forks 
• Evenly divide chicken (this makes 8 tacos) between tortillas. 
• Top evenly with pico de gallo, avocado slices, and cilantro. 
• Squeeze a bit of lime if you'd like!

That's it! They're delicious. If you'd like you can also crisp up your tortillas and make tostadas instead. Sometimes we add a bit of plain greek yogurt to the top as well. Dress them as you please. There are a lot of ways to make these tacos fun. I hope you love them as much as we do! 

Easy Bell Pepper Nachos

As I've said before I can eat tacos, nachos, taquitos, burritos...... etc every single night of the week if I could. However, I know that those things aren't always the healthiest choices. If you're looking for a healthy nacho recipe, look no further. These are loaded with veggies, and you won't even miss the chips (and if you do, I have a hack for that at the end of the recipe). 

Bell Pepper Nachos

Ingredients

• Olive oil cooking spray
• 1 medium onion, chopped 
• 8 oz (½lb) lean, ground turkey 
• 1 ½ cup cauliflower rice
• ½ cup black beans
• 3 tsp taco seasoning blend 
• ¼ cup water
• 2 medium bell peppers (orange and yellow are our favorites), sliced into one-inch wide slices. 
• ½ cup salsa 
• ¼ cup cheddar
• 4 tbsp greek yogurt, divided (optional) 
• 2 tbsp cilantro, chopped & divided (optional)
  

Instructions

• Slice bell peppers into one-inch wide slices and arrange them on a plate. These will be your "chips".
• Heat large skillet over medium-high heat. Spray evenly with cooking spray. 
• Add ground turkey and onion and cook through, until meat is browned. 
• Add in cauliflower rice and black beans, stir to combine 
• Season with taco seasoning and stir until well seasoned. 
• Add taco seasoning blend and water. Mix well; cook, stirring frequently, until water evaporates.
• Make sure everything is heated through 
• Transfer meat, cauliflower rice, and beans to the top of your bell pepper "chips". 
• Divide salsa, cheddar, greek yogurt, and cilantro and top each nacho dish. 
• Enjoy!

We love this meal, it's a great and healthy alternative to super cheesy nachos. IF you can't live without the crunch of chips. Cut two six inch corn tortillas into triangles, spray with olive oil cooking spray, and bake in a 425°F oven for 7-10 minutes (flipping at 5 minutes in). These chips are a little more friendly than the ones you'll find in the store. 

Black Bean Tostadas

I love Mexican food. I could honestly eat it every single night. Burritos, tacos, taquitos, enchiladas, quesadillas... you name it, I love it. I make it a point to meal plan at least one healthy version of my favorite dishes once a week. This one is super simple to make. We are all about quick, easy, and healthy meals on busy week nights. This one checks all of those boxes.

Ingredients Tostadas:

• 6 Corn Tortillas 
• 1 tsp Extra Virgin Olive Oil
• 2 Garlic Cloves, Minced (1 tsp) 
• 1 Can Black Beans, Drained and Rinsed
• Hot Sauce (optional) 
• 3 Cups Baby Spinach, Chopped 
• 1/2 cup fresh cilantro, chopped 
• 6 Tbsp 0% Plain Greek Yogurt
• 10 Cherry Tomatoes, Chopped and Divided 

Ingredients Guacamole: 

• 1 Avocado, Chopped 
• 1 Tbsp Fresh Lime Juice
• 1/2 tsp Sea Salt

Instructions Guacamole:

• In a small bowl mash together avocado, lime juice, and salt using a fork

Instructions Tostadas: 

• Preheat oven to 425°F 
• Spray both sides of the corn tortillas with Olive Oil Spray
• Place in the oven for 12 minutes, flipping half way through 
• Chop baby spinach leaves into small pieces
• Chop 1/2 cup cilantro
• Chop tomatoes, divide them 
• In a large skillet, heat olive oil over medium-low heat
• Add garlic, beans, and hot sauce to taste, cook for 4 minutes, slightly mashing with a fork 
• Remove beans from heat 
• Top the crispy tortillas with the bean mixture, spinach, cilantro, tomatoes and guacamole, and 1Tbsp Greek Yogurt 

These are best when eaten with a fork and knife. I hope you enjoy them!