Ingredients

• 1.5-2 lb grassfed organic ground beef
• 1 large jalapeno or serrano pepper, diced
• 1/4 cup of water
• 3 TBS organic tomato paste

Potatoes

• 1.5-2 lb of baby potatoes or sweet potatoes, diced
• 1 TBS olive oil (or avocado oil)
• 1/2 tsp salt
• 1/4 tsp garlic powder
• 1/4 tsp chili powder

Peppers and onions

• 2 red bell pepper
• 1 large onion
• 1 can of organic black beans drained and rinsed
• 1.5 TBS olive oil (or avocado oil)
• 2 tsp chili powder
• 2 tsp garlic powder
• 2 tsp onion powder
• 2 tsp cumin
• 1 tsp salt

• Optional toppings: shredded lettuce, red salsa, salsa verde, tomatoes, hot sauce, cheese, jalapenos, etc.

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What to do:

• Pre heat oven to 400 degrees
• Line a baking sheets with parchment paper or spray it with some olive oil or avocado oil spray
• Dice potatoes into bite size pieces and place in a medium size bowl and mix with the olive oil salt, garlic powder and chili powder
• Bake potatoes for 30-35 minutes; remove from the stove half way through and toss potatoes with a rubber/wooden spatula
• Slice your bell peppers and onion into thin strips
• Heat 1.5 TBS of olive oil or avocado oil in a large skillet over medium high heat
• Saute your veggies in a large skillet over medium heat until caramelized; about 10-20 minutes
• Add the rest of the peppers/onion spices and mix well
• Add the black beans and mix well simmer for 1 minute stirring often
• Remove the veggie mixture and set aside
• In the same skillet, add some oil if you need more and add your diced jalapeno and saute for 1 minute
• Add the ground beef and cook until no pink remains; drain any liquid that is left behind
• Add the water and tomato paste and mix well; cook until the sauce thickens up then set aside
• Once everything is made, build your bowl – I typically do potatoes, then meat, then veggies. Top your bowl with your favorite burrito fixens i.e. lettuce, hot sauce, salsa, tomato, cheese, etc.