Beef and vegetable burrito bowl #1

This was the first time I've made a burrito bowl, so I wasn't entirely sure of the amounts or what to put in it, but this was delicious! I'll definitely make this again.

I have a new recipe for a chicken burrito bowl that makes one smaller serving. I like that size better, personally.

Serves 1 hungry person or maybe 2 large lunch-sized burritos in tortillas. Amounts are approximate.

1/8 cup green pepper, chopped 1/4 cup onion, chopped

1 jalapeño, minced, with ribs and seeds 2.0 oz. ground beef with onion and garlic, cooked (previously frozen)

1/4 cup frozen corn (roasted corn would be even better, but I'm out) 1/4 cup black beans (canned, drained and rinsed)

1/8 cup salsa (I used Green Mountain Gringo spicy) 1/3 cup cooked rice (I used long grain brown rice) cheese to taste (I used Sargento 4-cheese shredded Mexican-style) salt freshly ground black pepper

Here are most of the vegetables. I used a particularly large jalapeño; it might be reasonable to use a small jalapeño and more green pepper.

The beef I make ahead. It's ground beef, onion and garlic sautéed and vacuum sealed in 2.0 oz. packages. Normally I use it for pasta with meat sauce, but the beef is perfect in this recipe.

Add a little oil to a sauté pan over medium heat. Add the onion, green pepper and jalapeño and cook until the onion is softened.

Add the pre-cooked beef and cook for a minute or two.

Add the frozen corn and cook for 2-3 minutes.

Lower the heat and add the black beans, salsa and rice and cook for a minute. Season with salt and freshly ground black pepper.

You could add more spice like cayenne pepper or chili powder here, or add hot sauce if you like, but this one was pretty spicy with the jalapeño and spicy salsa.

Top with cheese to taste. Stir, then serve in a bowl. Or in a flour tortilla, like an actual burrito.

You could also top the bowl with more cheese, sour cream, cilantro, or any number of other things, but I had mine plain.

I didn't want to over-eat so I had a little left over, enough to make a lunch burrito in a tortilla, as well.