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From Market to Plate: Burrito Zoodle Bowls

We are busy at the Burke Area Farmers Market, but we still like to eat well. One pot meals are a lifesaver for us on chaotic evenings, and when they include a plethora of fresh vegetables, we count it as even more of a win.

We've added onions, garlic, sweet corn, tomatoes, zucchini, and Bijou Hills Grassfed ground beef to our weekly BAFM shopping list to make these Burritos Zoodle Bowls. The zucchini makes this filling enough on its own, but the dish can also be served like a traditional burrito bowl over rice.

Don't have a spiralizer to make zoodles? Just finely dice your zucchini or slice into half-moons. Anyway you cut it, Burrito Zoodle Bowls are sure to be a hit.

Burrito Zoodle Bowls

2 tablespoons olive oil

1 small onion, chopped

2 cloves garlic, minced

1 (7-oz) can diced green chiles

1 pound ground beef

1 (10-oz) can red enchilada sauce

1-2 tablespoons taco seasoning

1 teaspoon ancho chili powder

1 (15-oz.) can black beans, drained and rinsed

1 cup cherry tomatoes, halved

1 cup sweet corn

1 cup shredded cheddar

1 cup shredded Monterey Jack

1-2 small zucchini, cut into noodles, small diced, or half moons

For serving: cooked rice, freshly chopped cilantro, pickled red onions, chopped jalapeños, sour cream or crema, hot sauce.

In a large skillet over medium heat, heat oil. Add onions and cook until soft. Add garlic and sauté just until fragrant (about 1 minute). Add green chiles to the pan. Add ground beef, breaking up with a wooden spoon, and cook until no longer pink. Drain fat, if necessary.

Stir in seasonings and enchilada sauce. Add beans, tomatoes, corn, and cheeses. Cook until cheese is melty and vegetables are heated through. Add zoodles and cook, tossing to coat, 2-3 minutes...but not much doesn't take much to overcook zoodles.

Build burrito bowls with rice (if desired) at the bottom, beef & zoodle mixture, and your choice of toppings.

Serves 4-6

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