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Bibb and Bean Burrito Bowl
10 min prep time
0 min cook time
4servings
Recipe by
Jackie Newgent, RDN, CDN
Source
With or Without Meat Cookbook
Photo by
Renee Comet
How to Make Bibb and Bean Burrito Bowl
Eating beans every day may help people with type 2 diabetes better manage their blood glucose. So enjoy the health benefits of this inviting meal-in-a-bowl. And enjoy all of its vivid colors, Mexican-inspired flavors, and lovely textures with a fork. The bowl is made from Bibb lettuce, so it’s literally an edible bowl! But if you like, use the Bibb leaves to eat some of the bean mixture burrito-style. Any way you choose to eat it, it’s muy delicioso.
This recipe from The With or Without Meat Cookbook, 2nd edition, by Jackie Newgent. To order directly from the American Diabetes Association, click here.
10 min prep time
0 min cook time
4servings
1 3/4 cups each
Print Recipe >
Step-By-Step Instructions:
- Divide the lettuce leaves among 4 dinner plates or pasta bowls, loosely forming a “bowl” with the leaves.
- Stir together the beans, tomatoes, corn, scallions, cheese, cilantro, cumin, and chili powder in a medium bowl. Add the avocado, salsa, and salt (if using), and gently stir just to combine. Adjust seasoning.
- Evenly divide the bean mixture among the 4 lettuce “bowls,” and serve with the lime wedges on the side.
Nutrition facts
4 Servings
-
Serving Size
1 3/4 cups each
- Amount per serving Calories 360
-
Total Fat
11g
- Saturated Fat 3.5g
- Trans Fats 0g
- Cholesterol 40mg
- Sodium 580mg
-
Total Carbohydrate
44g
- Dietary Fiber 11g
- Total Sugars 11g
- Added Sugars 0g
- Protein 24g
- Potassium 1240mg
- Phosphorous 400mg
Ingredients
bibb or boston lettuce
12 leaves
canned beans, such as a black, pinto, and/or kidney beans (drained and rinsed)
2 1/2 cup
grape tomatoes (quartered lengthwise)
2 cup
corn (frozen, thawed)
1 1/4 cup
green onion (scallion) (green and white parts, very thinly sliced on the diagonal)
3
Monterey jack cheese (finely diced)
1/3 cup
cilantro (chopped fresh)
1/4 cup
ground cumin (or to taste)
1/4 tsp
chili powder (or to taste)
1/4 tsp
Hass avocado (peeled, pitted, and diced)
1
medium or hot tomatillo salsa (salsa verde)
2/3 cup
sea salt ((optional))
1/4 tsp
lime wedges
4
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