Gluten free clean eating taco bowls

This meal was great. Easy, gluten free, low carb and oh so good. I saw this recipe in the January/February issue of clean eating mag and definitely wanted to try it. I’ve had some carb and gluten issues lately, so this was great. I did omit the rice and cut the amt of beans in half. Other than that it was perfect!

Adapted from Clean Eating Magazine

Enjoy!!

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Ingredients:
1tsp evoo
1/3 cup chopped yellow onion
1cup cooked brown rice-I omitted this
3 tbsp low-sodium tomato paste
1-1/2 tsp chili powder
1 tsp gr cumin
1/2 tsp garlic powder
1/2 tsp sea salt
1/4 tsp dried oregano
1 15 oz can drained, rinsed black beans-I used half a can
Olive oil cooking spray
1lbs 95% lean gr beef
1 tsp paprika
3/4 tsp onion powder
1/4 tsp fresh gr pepper
1/2 head romaine lettuce chopped-I used chopped spinach
3 vibe-ripened tomatoes chopped-I used grape tomatoes
1 jalapeño chopped
1/2 cup fresh cilantro chopped-I omitted
Juice of one lime
Cheese, sour cream and avocado to taste and top bowl

Directions:
Cook brown rice.
Heat evoo in pan and cook onion (I also threw in chopped red pepper) until soft. Add beef and cook til browned. Add in all spices and stir. Once spices are mixed in, add beans. Cook 5-10 more minutes til any juices are cooked down. Stir in cooked rice if using.
While that cooks, chop spinach and tomatoes. In a bowl combine avocado, cilantro, lettuce, tomatoes and jalapeño. Toss with lime juice.
Begin to layer bowl. Add a layer of beef mixture, lettuce mixture, and so on til you reach the top of your bowl (about a half cup to cup each). Top with cheese and sour cream. Serve immediately.
Serves 6

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