Mexican food is my kryptonite. This is no secret. Growing up in Arizona my family had Mexican food more than not. However, you couldn't pay me to eat a single item that was covered in cheese. Don't ask me how I survived...I know it's weird. I would pull all traces of cheese off of my meal and pile it up onto my brothers plate. But today's post isn't about cheese. It's about eating Mexican food, and not becoming a giant walking/sleeping food coma burrito. Not all Mexican food has to be slathered in cheese or sauce or deep fried. This is my healthified option for Chipotle burrito bowls if you will.
- 1 lb. lean ground turkey
- 1 cup water
- 1/2 cup white rice
- 1/2 lime, juiced
- 1 tbsp. fresh chopped cilantro
- 1 can pinto beans, drained and rinsed
- 3 tsp. taco seasoning
- 2 cups lettuce
- 1/2 cup plain Greek yogurt (or sour cream)
- 1-2 tsp. Sriracha (depending on your heat tolerance)
- diced green chiles
- diced onion
- shredded cheese
- chopped cilantro
Turkey: In a large skillet heat the ground turkey over medium-high heat. Brown meat until no pink remains. Drain out the excess liquid, and add 2 tsp. taco seasoning to the cooked ground turkey. Mix well. Set aside.
Cilantro Lime Rice: In a small/medium pot, bring 1 cup water to a boil. Add 1/2 cup rice. Cook according to box directions. Once rice is cooked, add lime juice and chopped cilantro. Mix well and set aside.
Beans: In a small skillet add drained beans and 1 tsp. taco seasoning. Heat up mixture over medium heat. Once beans are hot, mash half of the beans with the back of a spoon or spatula. Stir well. Beans will be creamy with lumps remaining from whole beans.
Sriracha Topping: Mix Greek yogurt or sour cream and Sriracha in a small bowl. Keep cold until ready to serve.
Place 1 cup of lettuce in each bowl. Top with cilantro lime rice, then add the beans, and lastly the ground turkey. Top with any additional toppings and finish with a dollop of spicy Greek yogurt!