Description
A vibrant and hearty Loaded Mexican Taco Bowl that is perfect for busy weeknights and can be customized to suit various dietary preferences.
Ingredients
Scale
- 2 cups cooked rice (or cauliflower rice)
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn (frozen or canned)
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 lb ground beef, chicken, turkey, or plant-based substitute
- 1 packet taco seasoning
- Fresh cilantro for garnish
- Sour cream or Greek yogurt
- Lime wedges
- Salsa or pico de gallo
- Optional: jalapeños, bell peppers, lettuce or spinach
Instructions
- Start by cooking your choice of protein in a large skillet over medium heat. Add taco seasoning and ensure it’s well-mixed into the meat. Cook until browned, about 7-10 minutes.
- While your protein cooks, prepare your base by cooking rice according to package directions or sautéing cauliflower rice.
- As the meat cooks and rice is prepared, gather your toppings: dice avocado, halve cherry tomatoes, rinse black beans and corn.
- With everything prepped and your protein cooked, assemble by starting with a generous base of rice in a bowl.
- Layer black beans, corn, and seasoned protein, then add cherry tomatoes and avocado.
- Sprinkle shredded cheese over the top, allowing it to melt slightly, and finish with a dollop of sour cream, a squeeze of lime, and fresh cilantro.
Notes
For a vegetarian option, substitute meat with sautéed mushrooms, lentils, or plant-based alternatives. Prepare components in advance for easier assembly.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 5g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 25g
- Cholesterol: 60mg