Bibb and Bean Burrito Bowl: The With or Without Meat Cookbook

Enjoy the bold flavors, bright colors and crunchy textures of this simple and delicious Bibb and Bean Burrito Bowl. And best of all, this recipe includes both a vegetarian and meat option, perfect to satisfy both vegetarians and meat-lovers without having to create two meals!

Bibb and Bean Burrito Bowl from The With or Without Meat CookbookThis recipe is from our new cookbook, The With or Without Meat Cookbook: A Flexible Approach to Diabetes Cooking by Jackie Newgent, RDN, CDN, author of the Gourmand Award-winning All-Natural Diabetes Cookbook.

Yield:  4
Serving Size: 1 3/4 cups

Ingredients

12 Bibb or Boston lettuce leaves
2 1/2 cups drained canned beans, such as a black, pinto, and/or kidney beans
2 cups grape tomatoes, quartered lengthwise
1 1/4 cups frozen corn, thawed
3 scallions, green and white parts, very thinly sliced on the diagonal
1/3 cup finely diced Monterey
Jack cheese or vegan cheese alternative (1 1/2 ounces)
1/4 cup chopped fresh cilantro
1/4 teaspoon ground cumin, or to taste
1/4 teaspoon chili powder, or to taste
1 Hass avocado, peeled, pitted, and diced
2/3 cup medium or “hot” tomatillo salsa (salsa verde)
1/4 teaspoon sea salt (optional)
4 lime wedges

Preparation Without Meat

  1. Divide the lettuce leaves among 4 dinner plates or pasta bowls, loosely forming a “bowl” with the leaves.
  2. 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.
  3. Evenly divide the bean mixture among the 4 lettuce “bowls,” and serve with the lime wedges on the side.

Preparation With Meat

One serving: Prepare an outdoor or indoor grill. Grill a 2-ounce portion of pork tenderloin or barramundi fillet over direct medium-high heat until medium-well done, about 2–3 minutes per side. Let stand at least 5 minutes. Dice, toss with 1 teaspoon tomatillo salsa, and toss onto one of the “bowls” just before serving in step 3.

Full recipe: Prepare an outdoor or indoor grill. Grill an 8-ounce portion of pork tenderloin or barramundi fillet over direct medium-high heat until medium-well done, about 3–4 minutes per side. Let stand at least 5 minutes. Dice, toss with 1 tablespoon + 1 teaspoon tomatillo salsa, and divide among the “bowls” just before serving in step 3.

Nutritional Information Without Meat

Calories: 300
Calories from Fat: 90
Total Fat: 10g
Saturated Fat: 3g
Trans Fat: 0.0g
Cholesterol: 10mg
Sodium: 550mg
Potassium: 1070mg
Total Carbohydrate: 44g
Dietary Fiber: 11g
Sugars: 11g
Protein: 13g
Phosphorus: 300mg

Exchanges

2 starch, 2 vegetable, 1 1/2 fat

Nutritional Information With Meat

Calories: 360
Calories from Fat: 100
Total Fat: 11g
Saturated Fat: 3.5g
Trans Fat: 0.0g
Cholesterol: 40mg
Sodium: 580mg
Potassium: 1240mg
Total Carbohydrate: 44g
Dietary Fiber: 11g
Sugars: 11g
Protein: 24g
Phosphorus: 400mg

Exchanges

2 starch, 2 vegetable, 2 lean meat, 1 fat

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