Bibb and Bean Burrito Bowl

Bibb and Bean Burrito Bowl
Source: With or Without Meat Cookbook. Recipe Credit: . Photo Credit: Renee Comet.
Summary

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.

  • Prep time
    10 min
  • Servings
    4 Servings
  • Serving size
    1 3/4 cups each
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    1 3/4 cups each
  • Amount per serving Calories 360

  • Total Fat 11g
    • Saturated Fat 3.5g
    • Trans Fat 0g
  • Cholesterol 40mg
  • Sodium 580mg
  • Total Carbohydrate 44g
    • Dietary Fiber 11g
    • Total Sugars 11g
  • Protein 24g
  • Potassium 1240mg
  • Phosphorus 400mg

Choices/Exchanges: 2 Starch, 2 Vegetable, 2 Lean meat, 1 Fat

Ingredients

Ingredients

  • Bibb or Boston lettuce leaves
    12
  • 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 or vegan cheese alternative (1 1/2 ounces) (finely diced)
    1/3 cup
  • cilantro (chopped fresh)
    1/4 cup
  • cumin, or to taste (ground)
    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
Directions

Directions

  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.

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