Steak Fajita Burrito Bowls With Pico De Gallo
Steak Fajita Burrito Bowls With Pico De Gallo
This Quick Dinner Is Packed With Protein, Whole Grains, Veggies, And Your Favorite Southwestern Flavors! While The Fresh Lime Juice Might Seem Like An Unnecessary Garnish, Don’t Skip That Small Addition At The End, Because It Brightens And Enhances Every Flavor In The Bowl.
Ingrediënten
Pico De Gallo
- 1 Pound Tomatoes Cored And Diced
- ½ Medium Red Onion Peeled And Diced
- 1 Medium Jalapeño Pepper Seeded, Cored, And Minced
- 1 Bunch Fresh Cilantro Chopped
- Juice Of 1 Medium Lime
- ¾ Teaspoon Kosher Salt
- ¼ Teaspoon Ground Black Pepper
Burrito Bowls
- 2 10-Ounce Bags Frozen Brown Rice
- 1 16-Ounce Bag Frozen Fully Cooked Seasoned Steak Strips
- 1 20-Ounce Bag Frozen Pepper And Onion Blend
- 3 Tablespoons Fajita Seasoning Mix
- 1 15-Ounce Can Black Beans, Drained And Rinsed
- 1 Cup 4 Ounces Shredded Cheddar Cheese
- 2 Medium Avocados Peeled, Pitted, And Diced
- Juice Of 1 Medium Lime
Instructies
- To Make The Pico De Gallo, In A Medium Bowl, Combine Tomatoes, Onion, Jalapeño, Cilantro, Lime Juice, Salt, And Pepper.
- Set Aside.
- To Make The Burrito Bowls, Follow Directions On The Package To Heat The Rice In The Microwave.
- Set Aside.
- Heat A Large Skillet Over High Heat.
- When Hot, Add Frozen Steak And Cook For 2 Minutes.
- Add Peppers And Onions.
- Continue To Cook For 5 Minutes Until Vegetables Are Heated Through, Then Add Fajita Seasoning.
- Mix Well.
- While Meat Is Cooking, In A Medium Microwave-Safe Bowl, Microwave Beans On High For 2 Minutes.
- To Assemble The Bowls, Layer Rice, Steak, And Beans In Each Bowl.
- Top With Cheddar, Avocado, And Pico De Gallo.
- Finish With A Squeeze Of Fresh Lime Juice And Serve.
Nutritional Information
Calories: 810 kcal
