Burrito Bowls Dinner Recipe | Freezer Prep Meal Cubes

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

cheese

🥗Healthier: nutritional yeast

💰Cheaper: shredded cheese blend

Nutritional yeast is a dairy-free option, while shredded blend is often cheaper.

Place 4 to 4.5 lbs of beef chuck roast into an 8 quart slow cooker.

Add 1 tablespoon of garlic salt and 1 tablespoon of pepper.

Add 2 tablespoons of beef bouillon powder and 1 tablespoon of onion powder.

Add 2 roma tomatoes, 2 dried chile morita, 1 jalapeno, and half of a white onion.

Add plenty of garlic and sprinkle in smoked paprika.

Cover the slow cooker and set it to high without adding any liquid.

After about 3 hours, remove the tomato, jalapeno, onion, garlic, and chile morita to blend into a puree.

Skim off any rendered fat from the top of the slow cooker.

Ladle some broth into the blender to help puree the salsa.

Mix the beef and add part of the salsa back in, reserving some for serving later.

Cook the beef for a total of 4.5 to 5 hours until tender.

Pick out broken beans and debris from the dried beans.

Cover the beans with water and bring to a boil, then turn off the heat and let steep for 1 hour.

Drain the soaking water from the beans and add fresh water to boil the beans.

Add a bay leaf, half an onion, and several cloves of garlic to the beans.

Boil the beans until cooked through and tender, about 1 hour.

Add salt to the beans during the last 15-20 minutes of cooking time.

Rinse 2 cups of long grain rice 5 to 7 times until the water runs clear.

Steam the rice and mix in chopped cilantro and lime juice after cooking.

Add a pinch of salt to the rice and fluff it up.

Scoop the cilantro lime rice into a bowl as the base.

Add black beans and the spicy beef on top of the rice.

Garnish with fresh avocado and sour cream, and serve with extra salsa on the side.

Prepare freezer portions using silicone molds or freezer-safe containers for meal prep.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens