Less-Meat Veggie & Beef Burrito Bowl

• Less-Meat Burrito Rice Bowl

¼ cup vegetable oil

8 yellow onions, thinly sliced

8 red bell peppers, thinly sliced

½ cup chili powder

¼ cup ground cumin

2 Tbsp oregano

2 tsp kosher salt

6 carrots, shredded

6 zucchini, shredded

½ cup fresh garlic, minced

12 lbs baby spinach

10 ¼ lbs lean ground beef

6 cups salsa

6 ¼ lbs shredded cheddar cheese

100 10” whole wheat tortilla

50 cups cooked brown rice

FOR GARNISH (optional):

scallions, thinly sliced

cilantro, chopped

1. Using the tilt skillet, heat vegetable oil over medium high heat. Add peppers & onions and cook until beginning to soften, about 4 minutes. Add chili powder, cumin, oregano and salt and stir well. Add carrots, zucchini and garlic and cook until garlic is fragrant and carrots are soft, about 5 more minutes. Mix in baby spinach and allow to cook until spinach is wilted but still bright green. Remove vegetable mixture from skillet and set aside.
2. Add ground beef to skillet and cook until brown and fully cooked. Drain fat from beef. Add salsa, mix well and cook for 5 minutes. Return vegetables to skillet, mix well and cook until ingredients reach 165°F.
3. Warm tortillas in the warmer or a low temp oven. To serve, place a tortilla in a bowl and add ½ cup of cooked brown rice. Top rice with 3 oz. of beef mixture & 1 oz. of shredded cheddar cheese.
4. Garnish with scallions and cilantro.

2 oz. meat/meat alternative

2 oz. grain equivalent 

Calories 409 calories  Saturated Fat 4.2 g Sodium 746 mg Carbohydrate 51.6 g

* nutrient data and allergen information may vary depending on the specific ingredients and equipment used in your location.