Burrito Bowls Preparation

Packed with ground turkey, green peppers, and black beans for a delicious dinner that’s sure to satisfy.

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Burrito Bowls Preparation

Included Ingredients

Turkey Ground (Lean) (Ground Turkey, Rosemary Extract), Tomatoes Diced (diced tomatoes, tomato juice, sea salt, calcium chloride, citric acid.), Chilies Diced Green (green chiles, water, salt, citric acid, calcium chloride), Beans Black (black beans, water, salt, calcium chloride (firming agent)), Corn Frozen, Spice Chili Powder, Spice Cumin, Spice Paprika, Spice Oregano, Spice Onion Powder, Spice Garlic Powder, Onion White (Diced), Salt (Salt, calcium silicate (an anticaking agent)), Spice Black Pepper, Green Pepper (diced)

Groceries Needed

  • Lettuce
  • Rice
  • Burrito toppings
  • Tortillas (optional)

Optional Additions

  • Cumin (for stronger flavors)
  • Oregano (for stronger flavors)
  • Garlic Powder (for stronger flavors)

Preparation & Serving Instructions

Cook times are for frozen meals. Times may vary by slow cooker/pressure cooker. Ensure all food reaches 165°F (74°C) before serving. If cooking a thawed meal, use the shorter cooking time listed as a guideline.

Cook: Follow the cooking instructions below.

Serve: Serve over a bed of lettuce, rice, and other desired burrito toppings.

Alternative Serving Instructions:

Cook thoroughly, stuff into whole bell peppers, and cook in the oven for stuffed bell peppers.

Serve as a chip dip, on nachos, or on a salad.

Serve in hard shell tacos or over a baked potato or baked sweet potato.

Stuffed Peppers Recipe

Cheesy Black Bean Dip

Low Carb Serving Options:

Add avocado, riced cauliflower or a blend of half brown rice and half riced cauliflower and lots of lettuce!

Small

3 Servings

Stovetop

Cook from frozen in medium saucepan over medium heat. Break up meat as it thaws and cooks. Bring to a boil. Reduce heat to low, cover and cook for 25-30 minutes. Can add additional water (up to 1/4 cup) if needed.

Pressure Cooker

Cook on manual for 15 minutes, or to internal temperature of 165 F, quick pressure release. May add up to 1/4 cup of liquid before cooking to bring up to pressure. Break up meat and stir before serving.

Slow Cooker

Using a 1.5-2 quart slow cooker, cook on low 3-4 hours, or to an internal temperature of 165° F. Stir to break up meat before serving.

Seasoning

For stronger flavors, add 30-60 minutes before serving:

Cumin | ½ tsp

Oregano | ⅛ tsp

Garlic Powder | ⅛ tsp

Medium

6 Servings

Slow Cooker

Cook on low 3-4 hours, or to an internal temperature of 165° F. Stir to break up meat before serving.

Pressure Cooker

Cook on manual for 20 minutes, or to internal temperature of 165° F. Quick pressure release. May add ¼ cup liquid before cooking to bring up to pressure. Break up meat and stir before serving.

Seasoning

For stronger flavors, add 30-60 minutes before serving:

Cumin | 1 tsp

Oregano | ¼ tsp

Garlic Powder | ¼ tsp

Nutrition Facts

Serving Size | 4 oz (113 g)

170 Calories | 7g Total Fat | 12g Carbs | 4g Fiber | 17g Protein | 3g Sugars | 1.5g Sat. Fat | 260mg Sodium

Allergens: Corn. Your meal package will identify if substitutions have been made.

Nutrition Facts and allergen data apply to standard recipes only and do not reflect allergy substitutions or customer-provided ingredients.

The above Nutrition Facts refer to meals prepared at in-person classes and may slightly differ from delivered meals. Please refer to the label on the meal for the most accurate nutrition information.