Burrito bowls are a way to choose your favorite ingredients or work with what ingredients you want to use up from your fridge to make a meal. I had a spaghetti squash calling to me and it became the actual bowls for the meal. With the right spices, this meal was a Mexican dream. Although not vegan, it could easily be adapted..
I roasted the squash earlier in the day. Cut in half, place halves cut side down on a foil covered sheet pan and bake at 400°F until done. Use a fork to test; when it easily pierced the shell it’s done.
Later I warmed my large skillet over medium high heat with a drizzle of olive oil and sautéed the onions for a few minutes. When they were beginning to soften I added the peppers and zucchini and let them sauté for a few minutes.
I turned the broiler in for a minute to brown the cheese and dinner was served. It was a very good mix of flavors! My tongue was happily trying to identify the ingredients every bite. It’s fairly low carb so I ate the whole thing! Oink.
The leftovers were tasty as well. I made an omelet, covered it with the squash mixture, cheese, and microwaved it until hot. Oh my goodness it was so tasty! I enjoyed every mouthful and I don’t usually eat such a large breakfast! I called it breakfast, lunch and early dinner.
Beef and Vegetable Burrito Bowls
A bowl of beef and vegetables with Mexican flavors that will please and satisfy!
- 1 spaghetti squash
- Drizzle of olive oil
- 1/2 cup diced onion
- 1 small zucchini; quartered and sliced
- 1 sweet bell pepper; diced
- 1 lb ground neef
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Salt and Black Pepper
- 2 cups black beans (one can)
- 1/2 cups corn (one can)
- 1/2 cup salsa
- Small can sliced black olives
- 2 cups cheddar; shredded and divided
- Optional stir in ingredients: diced tomatoes, chopped spinach, green chilies, cut up flour tortillas
- Optional Toppings: guacamole, diced avocado, diced tomato, green onion, sour cream, crushed tortilla chips.
Preheat oven to 400°F.
Cut spaghetti squash in half. Place cut sides down on a large, rimmed baking sheet covered in foil. Roast until tender, 40-50 minutes. Let cool. Remove seeds and center shreds and discard. Break up squash strands with a fork.
While the squash cooks, heat olive oil in a skillet over medium heat. Add the onion and cook for several minutes.
When the onion is beginning to be translucent, add the zucchini, bell pepper, cumin, oregano, salt and pepper. Cook, stirring frequently until the vegetables have softened, about 6 minutes.
Crumble ground beef into skillet and cook, breaking into smaller pieces, until no longer pink.
Remove skillet from heat, add black beans, and corn. Stir well, taste, and adjust seasoning as desired.
Add salsa and black olives. Stir well and return to heat. Let simmer on low for 5 minutes.
Stir spaghetti squash and half of cheese into the skillet. Load up the squash bowls with the filing and top with the remaining cheese.
Bake uncovered at 350°F until warmed through, about 10 minutes.
Broil for 1 to 2 minutes until the cheese is bubbly and browned if necessary.
Serve warm with your favorite toppings.
Adapted from Toaster Oven Love