Steak Burrito Bowl

Make This With Beef, Chicken, Shrimp Or Vegan!
Difficulty: Easy
Prep Time: 35-40 minutes
Cooking Time: 35 minutes

3 filet Mignon, cubed
1 green pepper, diced
1 cup red onion, diced
2 cups grape tomatoes, halved
1/2 cup frozen roasted corn kernels
1 cup canned black beans, rinsed & drained
1/4 cup cilantro, minced
1 clove garlic, minced
1 small can, chopped green chilies
2 cups Mexican shredded cheese blend
2 cups shredded lettuce
sour cream
4 tbsp olive oil

Cooking Tools
Large skillet
Medium pot with lid
Food Processor

In the skillet on medium heat, add; 2 tbsp olive oil, green peppers, onions, corn and garlic.  Saute vegetables until slightly softened.  Add in beans, cilantro, green chilies and tomatoes until heated through, salt and pepper to taste. Remove from skillet and place in a bowl and set aside.  Heat 2 tbsp olive oil back into the skillet on high heat and cook beef cubes in small batches, until seared and cooked, about 3-5 minutes.  Salt and pepper beef at the end.  To create your Burrito Bowl,  Place 1 cup of Cilantro Rice recipe ➡️ spoon some vegetables on the rice, add the beef cubes, lettuce, cheese, sour cream and guacamole recipe ➡️ .
Serves 4

Cilantro Rice


2 cups long grain white rice
2 cups chicken stock
2 cups water
1/4 cup cilantro, minced


In a medium pot on high heat, add chicken stock and water and let it come to a boil.  Stir in rice and cover with a lid and lower heat to a simmer.  Cook rice for about 25 minutes.  Once liquid has evaporated, turn off heat and let steam for additional 10 minutes.  Once rice is fully cooked, mix in cilantro and season with salt.



2 ripe avocados, diced
juice of 1 lime
1 shallot, minced
1/2 tsp garlic, minced
1 tsp vinegar
1 tbsp jarred salsa verde
1 tbsp cilantro, minced


Place all ingredients in a food processor and pulse until semi smooth.

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