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Beef burrito bowl recipe

Beef burrito bowl recipe

16 ratings

You can rustle up this healthy, Mexican-inspired burrito bowl in just over half an hour. Using frozen veg and rice, it's quick and easy to prepare, ideal for a tasty midweek meal or relaxed weekend food. Serving six, there's plenty to go round or save some leftovers for lunch the next day. See method

  • Serves 6
  • Takes 35 minutes
  • 489 calories / serving
  • Healthy
  • Gluten-free
  • Dairy-free


  • 2 tbsp sunflower oil, plus 1 tsp
  • 150g frozen diced onion or 1 fresh onion, finely chopped
  • 2 tsp frozen chopped garlic or 2 fresh garlic cloves, finely chopped
  • 500g frozen 5% fat beef mince, broken into chunks
  • 3 tsp chipotle chilli paste
  • 1 tbsp tomato purée​
  • 400g tin chopped tomatoes
  • 220g cherry tomatoes
  • 2 spring onions, finely sliced
  • 10g fresh coriander, roughly chopped, plus extra leaves to garnish
  • 2 medium avocados, sliced
  • ½ lime
  • 300g frozen sliced peppers
  • 400g tin black beans, drained
  • 3 x 200g frozen steam bags long grain white rice
  • 4 tbsp soured cream (optional)
2 of your 5-a-day and a source of fibre

Each serving contains

  • Energy

  • Fat

    20g 28%
  • Saturates

    5g 25%
  • Sugars

    8g 9%
  • Salt

    0.4g 7%

of the reference intake
Carbohydrate 47g Protein 26.7g Fibre 7.7g


  1. Heat 2 tbsp of the oil in a large pan and fry the onion for 5-7 mins over a high heat, stirring regularly, until softened and starting to colour. Add the garlic and cook for 1 min. Tip in the beef and cook, stirring and breaking it up every so often, until browned all over. Add the chilli paste and tomato purée and cook for 1 min, then tip in the chopped tomatoes. Half fill the tin with water and add to the pan, then bring to the boil and simmer for 20 mins.
  2. Meanwhile, quarter the cherry tomatoes and combine them in a small bowl with the spring onions and coriander. Season to taste and set aside. Slice the avocado, squeeze over the lime and set aside.
  3. Heat 1 tsp oil in a medium frying pan over a high heat and cook the peppers for 3-4 mins until the liquid evaporates and the peppers soften. Add the black beans and heat together. Microwave 3 portions of rice to pack instructions, then stir through the warm beans and peppers.
  4. Divide the rice between 6 bowls, then add the chilli, salsa and avocado. Serve with soured cream, if you like, and scatter with the coriander leaves to garnish.

See more Mexican recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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