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Nutrition Facts
Serving Size 395 g
(Approx. 4 Servings)
Amount Per Serving
Calories 300 Calories From Fat 60
% Daily Value*
Total Fat 7 g 11%
Saturated Fat 1 g 5%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 680 mg 28%
Total Carbohydrate 48 g 16%
Dietary Fiber 12 g 48%
Sugars 7 g
Protein 14 g
Vitamin A 45% Iron 15%
Vitamin C 140% Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Burrito Bowl with Cilantro Ranch

Prep Time
10 minutes
Cook Time
10 minutes
Total Time
20 minutes
4  People


Recipe makes 4 Servings

1 Tsp olive oil
1 red bell pepper, julienned
1 green bell peppers, julienned
1 small white onion, julienned
1 15 oz. no salt added black beans
1 Central Market Microwavable Barley and Lentils
1 Large Hass avocado
1/2 cup(s) H-E-B Plain Nonfat Greek Yogurt
2 Tbsp powdered ranch dressing mix
1/2 bunch cilantro
2 cup(s) Napa cabbage, shredded
2 cup(s) roma tomato, diced
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Place a large skillet over high heat. Add oil, peppers and onions, and cook about 3 to 4 minutes, stirring occasionally. Peppers and onions should still be slightly firm. Remove from pan and set aside.
Place beans in a microwave safe bowl and cook until heated through.
Cook the grains according to package directions.
To make the sauce combine avocado, yogurt, ranch dressing mix and cilantro in a blender or food processor. Blend until smooth.
Divide all the ingredients evenly among four bowls, including shredded cabbage and diced tomoates. Drizzle with cilantro ranch.



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