Fast Burrito Bowl Lunch

W e’ve all been there —it’s lunchtime, you’re hungry, and the last thing you want to do is spend an hour in the kitchen. The good news? You don’t have to choose between healthy and fast. This Mexican-inspired black bean burrito bowl proves that you can have both. I timed myself making this recipe, and from pulling ingredients out of the fridge to sitting down with a delicious, fiber-packed meal, it took just 18 minutes and 24 seconds. Real home-cook pace, no shortcuts on nutrition.

Ingredients

Serves 1-2

• 1 (15 oz) can black beans, drained and rinsed (pinto or red kidney beans work too!)
• 1/2 onion, chopped
• 1/2 medium bell pepper, chopped
• 2-3 mushrooms (white button or baby bella), sliced
• 2 cloves garlic, minced
• 1 cup crushed tomatoes (fire roasted adds extra flavor!)
• 1 tsp Benson’s Table Tasty salt substitute (or 1/2 tsp salt)
• 1 tsp salt-free chili powder
• 1/2 tsp ground cumin
• 6-7 oz frozen vegetables of your choice
• 2 tsp apple cider vinegar
• 1/2 tsp agave nectar or date sugar (or 1/4 tsp table sugar)
• 1/2 tsp olive oil

Method

1. Prep your ingredients: chop onions, peppers, mushrooms, and garlic. Rinse and drain beans. Thaw frozen vegetables in microwave.
2. Heat olive oil in a pan over medium heat
3. Sauté onion, pepper, mushroom, and garlic for 3-4 minutes until softened
4. Add spices and stir (add a splash of water or vegetable stock if sticking)
5. Add crushed tomatoes and black beans, cook 1-2 minutes until hot
6. Add thawed veggies, cook another 1-2 minutes until hot
7. Stir in vinegar and sweetener
8. Serve over whole grains or sweet potato and enjoy!

Perfect for meal prep or a quick weeknight dinner. Let me know in the comments what your go-to quick healthy meal is!