A delicious and nutritious high protein beef enchilada bowl packed with seasoned ground beef, black beans, brown rice, and fresh toppings for a satisfying meal.
1 tablespoon olive oil
1 pound lean ground beef (90% lean)
1 medium yellow onion, diced
3 cloves garlic, minced
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup cooked brown rice
1 cup canned black beans, drained and rinsed
1 cup canned diced tomatoes, drained
1/2 cup reduced-sodium enchilada sauce
1/2 cup shredded reduced-fat cheddar cheese
1/4 cup chopped fresh cilantro
1 medium avocado, diced
1/2 cup plain nonfat Greek yogurt
1 lime, cut into wedges
Heat olive oil in a large skillet over medium-high heat.
Add diced onion and cook for 3-4 minutes until softened.
Add minced garlic and cook for 30 seconds until fragrant.
Add ground beef to the skillet and cook, breaking it apart with a spoon, until browned and cooked through, about 6-8 minutes.
Stir in chili powder, ground cumin, smoked paprika, cayenne pepper, salt, and black pepper. Cook for 1 minute to toast the spices.
Add black beans, diced tomatoes, and enchilada sauce to the skillet. Stir to combine and cook for 3-4 minutes until heated through.
To assemble the bowls, divide cooked brown rice evenly among four bowls.
Top each bowl of rice with the beef and bean mixture.
Sprinkle shredded cheddar cheese over each bowl while the mixture is still warm to allow cheese to melt slightly.
Garnish each bowl with chopped fresh cilantro and diced avocado.
Add a dollop of plain nonfat Greek yogurt on top of each bowl.
Serve with lime wedges on the side for squeezing over the bowls.