If burritos top your list of favorite take-out options, you’re going to love this Taco Jerky Burrito Bowl recipe. DIY burrito bowls can save you money, be customized to fit a variety of preferences and eating styles, and are more nutritious than restaurant versions.
What is a burrito bowl?
A burrito bowl is basically all the flavors and ingredients—meat, rice, beans, salsa, and cheese—you find stuffed inside a burrito without the actual tortilla wrap. The burrito filling is scooped into a bowl and topped with fresh vegetables, extra salsa or pico de gallo, guacamole, and/or sour cream.
Burrito bowls are quick to throw together at home and are a good meal prep option to make ahead so they’re ready for packed lunches or busy weeknight dinners.
You can create different versions of burrito bowls by changing up the protein, vegetable, and topping options. This Taco Jerky Burrito Bowl contains a taco-flavored mix of CHOMPS meat sticks, beans, and vegetables.
Are burrito bowls healthy?
Burrito bowls provide a good balance of protein, fiber, and healthy fat to balance blood sugar levels and keep you full. The mix of textures and flavors is also highly satisfying.
Most burrito bowls include more vegetables than you’d find in a tortilla-wrapped burrito, which ups the fiber and vitamins content.
Skipping the tortilla cuts down on total calories and carbohydrates compared to a traditional burrito. A burrito bowl is also a good gluten-free option for anyone who doesn’t eat tortillas.
What’s in a Taco Jerky Burrito Bowl?
This taco jerky burrito filling in this recipe is made with several pantry staples, including canned black beans and CHOMPS Jalapeno Beef Jerky Sticks. The jerky is already fully cooked, which cuts down on cook time compared to using raw meat.
The beans and jerk are sauteed in a bit of extra virgin olive oil along with chopped onion, garlic, and tomato, canned or frozen corn, and a few taco-inspired spices, including chili powder and cumin.
The taco jerky filling is served on top of rice and lettuce and topped with salsa, avocado, shredded cheddar, and a dollop of sour cream or Greek yogurt.
Use this recipe as a guide and feel free to get creative and put your own spin on the burrito filling and toppings.
How to customize a burrito bowl
If you don’t like jalapenos, try CHOMPS Original Beef, Original Turkey, or Sea Salt Beef Jerky Sticks for a more mild flavor.
Other topping ideas include cilantro, guacamole, fresh or pickled jalapenos, bell peppers, and red onion.
To make this Taco Jerky Burrito Bowl:
- Low Carb - Swap riced cauliflower for rice
- High Protein - Swap quinoa for rice, add more beans, use more beef jerky sticks, and/or cook extra proteins, like ground beef or shredded chicken, with the jerky filling
- Paleo - Swap riced cauliflower for rice, replace beans with extra vegetables, like bell peppers and mushrooms, and use dairy-free toppings
- Keto - Swap riced cauliflower for rice, replace beans with extra vegetables, like bell peppers and mushrooms, and add extra cheese, avocado, and sour cream or yogurt to each serving
Taco Jerky Burrito Bowl
Makes: 2 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
1 tablespoon extra virgin olive oil
½ cup white onion (about 1 medium onion), chopped
3/4 cup tomato (about 1 medium tomato), chopped
2 cloves garlic, minced
2 CHOMPS Jalapeno Beef Jerky Sticks, sliced into rounds
3/4 cup canned black beans, drained and rinsed
½ cup frozen yellow corn
½ tsp ground cumin
½ tsp chili powder
1 ½ cups cooked white or brown rice
2 cups romaine lettuce, shredded
½ avocado, pit and peel removed and cut into cubes
¼ cup shredded cheddar cheese
¼ cup salsa
2 tablespoons sour cream or plain Greek yogurt
- In a large skillet, heat olive oil over medium-high heat. Add onion and saute until it just begins to soften, about 3 or 4 minutes.
- Add tomato and garlic and saute for 2 minutes more.
- Add CHOMPS Jalapeno Beef Jerky Sticks, black beans, corn, cumin, chili powder, and salt. Cook until warmed through, about 4 or 5 minutes more.
- To assemble the bowls, divide the cooked rice and lettuce between two bowls. Scoop half of the jerky and vegetable mixture on top of each bowl. Top each burrito bowl with ¼ avocado, 2 tablespoons shredded cheddar cheese, two tablespoons salsa, and sour cream, or plain Greek yogurt.
For 1 burrito bowl made with white rice and sour cream
Total Fat: 28 grams
Saturated Fat: 9 grams
Cholesterol: 53 milligrams
Sodium: 728 milligrams
Carbohydrate: 76 grams
Fiber: 14 grams
Sugar: 10.5 grams
Protein: 25 grams