Burrito Zoodles
By incorporating zoodles, this dish becomes exceptionally delectable and fulfilling, all while maintaining a low-carb profile that leaves you guilt-free. It's a true win-win situation, and our fondness for it knows no bounds.
Ingredients
- 2 tbsp. extra-virgin olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 lb. ground beef
- 1 tsp. chili powder
- 1/2 tsp. ground cumin
- Kosher salt
- Freshly ground black pepper
- 1 (15-oz.) can black beans, drained and rinsed
- 1 c. cherry tomatoes, halved
- 1 c. sweet corn
- 1 c. red enchilada sauce
- 1 c. shredded cheddar
- 1 c. shredded Monterey Jack
- 1 (14-oz.) package zoodles
- Freshly chopped cilantro, for garnish
Instructions
- In a large skillet over medium heat, heat oil. Add onions and cook until soft, 5 minutes. Add garlic and cook 1 minute. Add ground beef, breaking up with a wooden spoon, and cook until no longer pink, 6 minutes. Drain fat.
- Return skillet over medium heat. Stir in spices and season with salt and pepper. Add beans, tomatoes, corn, enchilada sauce, and cheeses. Cook until cheese is melty, 5 minutes. Add zoodles and cook, tossing to coat, 3 minutes.
- Garnish with cilantro before serving.
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