A nutritious and flavorful high-protein beef enchilada bowl packed with seasoned ground beef, black beans, brown rice, and topped with fresh vegetables and cheese. Perfect for a satisfying and balanced meal.
1 cup uncooked brown rice
2 cups low-sodium beef broth
1 tablespoon olive oil
1 pound lean ground beef (90% lean)
1 medium yellow onion, diced
3 cloves garlic, minced
2 tablespoons 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 (15-ounce) can black beans, drained and rinsed
1 cup enchilada sauce
1 cup shredded reduced-fat sharp cheddar cheese
1 cup diced tomatoes
1/2 cup chopped fresh cilantro
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
1/4 cup sliced green onions
1/2 cup plain non-fat Greek yogurt
Rinse the brown rice under cold water until water runs clear.
In a medium saucepan, combine the rinsed brown rice and beef broth. Bring to a boil over high heat.
Once boiling, reduce heat to low, cover, and simmer for 40 minutes or until rice is tender and liquid is absorbed. Remove from heat and let stand covered for 5 minutes.
While the rice cooks, 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, breaking it apart with a spatula. Cook until browned and no longer pink, about 6-8 minutes.
Drain any excess fat from the skillet.
Stir in chili powder, ground cumin, smoked paprika, cayenne pepper, salt, and black pepper. Cook for 1-2 minutes to toast the spices.
Add black beans and enchilada sauce to the beef mixture. Stir to combine and cook for 3-4 minutes until heated through.
To assemble each bowl, divide cooked brown rice evenly among four bowls.
Top each bowl with the beef and bean mixture.
Sprinkle shredded cheddar cheese evenly over the top.
Add diced tomatoes, red and green bell peppers, sliced green onions, and chopped cilantro as garnish.
Add a dollop of plain non-fat Greek yogurt on each bowl as a creamy topping.
Serve immediately and enjoy your high protein beef enchilada bowls.