Chipotle Beef Burrito Bowl Mix V3 (Double Bean, Final)
Final version: two cans of beans (one black, one kidney or pinto), corn, and chipotle-yogurt crema. Per serving of mix: approximately 450 cal, 39g protein, 12g fiber. Full bowl with lettuce, crema, and salsa: approximately 505-525 cal, 42g+ protein. Total cooked yield: roughly 2.1-2.2kg, so a serving is about 360-380g of mix. Make the crema fresh weekly; don't freeze it, yogurt separates when thawed.
Final version of a burrito bowl mix that uses two cans of beans (one black, one kidney or pinto), corn, and chipotle-yogurt crema. The recipe yields roughly 2.1-2.2kg, portioned into 6 freezer bags for easy reheating. Per serving of mix: approximately 450 cal, 39g protein, 12g fiber. Make the crema fresh weekly; don't freeze it, yogurt separates when thawed. If the mix ever feels too bean-heavy, next batch swap one can for 3/4 cup dry TVP stirred into the simmer for even better protein per calorie.
Nutrition · per serving
≈ estimated- Calories
- 307–343
- Protein
- 37.2–40.1g
- Carbs
- 17.9–24.9g
- Fat
- 10.5–11.2g
Not counted: large onion, diced, bell peppers, diced, black beans, canned, drained and rinsed, kidney or pinto beans, canned, drained and rinsed, fire-roasted diced tomatoes, canned, lime, juiced.
Ingredients
- 900 grams extra lean ground beef
- 1 large large onion, diced
- 6 cloves garlic cloves, minced
- 2 medium bell peppers, diced
- 1 can (540 ml) black beans, canned, drained and rinsed
- 1 can (540 ml) kidney or pinto beans, canned, drained and rinsed
- 1.5 cups corn, canned and rinsed or frozen
- 1 can (398 ml) fire-roasted diced tomatoes, canned
- 3 tablespoons La Costeña chipotle pepper sauce
- 2 tablespoons tomato paste
- 1 tablespoon ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 lime lime, juiced
- 0.8 cups 0% Greek yogurt
- 1.5 tablespoons La Costeña chipotle sauce (for crema)
- 0.5 teaspoon garlic powder (for crema)
- 6 cups shredded romaine or iceberg lettuce (per meal, at serving time)
Method
- 1
Brown the beef: In a large pot over medium-high heat, brown 900 grams extra lean ground beef, breaking it up as it cooks, about 6-8 minutes. No need to drain extra lean.
- 2
Add aromatics: Add 1 large onion, diced and 2 bell peppers, diced and cook until softened, about 5 minutes. Stir in 6 garlic cloves, minced and cook 1 minute more.
- 3
Bloom the spices: Stir in 1 tablespoon ground cumin, 2 teaspoons smoked paprika, 1 teaspoon dried oregano, 1 teaspoon salt, and 2 tablespoons tomato paste. Cook 1-2 minutes until fragrant and the paste darkens slightly.
- 4
Build the sauce: Add 1 can fire-roasted diced tomatoes (398 ml) with their juices, 3 tablespoons La Costeña chipotle pepper sauce, 1 can black beans (540 ml), drained and rinsed, 1 can kidney or pinto beans (540 ml), drained and rinsed, and 1.5 cups corn. Stir well and add a splash of water if it looks dry.
