Gluten-Free Naked Burrito

Savor the bold, zesty flavors of this Gluten-Free Naked Burrito—a vibrant, deconstructed take on the classic Mexican favorite that's perfect for those avoiding gluten without sacrificing taste. Featuring a base of fluffy brown rice, it's topped with a hearty mixture of seasoned ground beef (or a plant-based alternative), black beans, sweet corn, and fresh veggies like cherry tomatoes and red bell pepper. Finished with creamy sliced avocado, tangy lime juice, and a dollop of salsa, this gluten-free recipe combines wholesome ingredients with satisfying textures for a nutrient-packed meal. Ready in under an hour, this customizable burrito bowl is perfect for meal prep, family dinners, or a quick weeknight treat.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 cup Brown rice
• 2 cups Water
• 1 tablespoon Olive oil
• 1 medium White onion, diced
• 2 pieces Garlic cloves, minced
• 1 medium Red bell pepper, diced
• 1 teaspoon Ground cumin
• 1 teaspoon Smoked paprika
• 1 pound Ground beef (or use gluten-free plant-based alternative)
• 15 ounces Black beans, drained and rinsed
• 1 cup Corn kernels
• 1 cup Cherry tomatoes, halved
• 0.5 cup Fresh cilantro, chopped
• 1 large Lime, juiced
• 0.5 teaspoon Salt
• 0.25 teaspoon Pepper
• 2 large Avocado, sliced
• 0.5 cup Salsa

Directions

Step 1

Rinse the brown rice thoroughly under cold water. In a saucepan, combine rice and water and bring to a boil. Reduce heat to low, cover, and simmer for about 30-35 minutes, or until the rice is tender and water is absorbed. Fluff with a fork and set aside.

Step 2

In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.

Step 3

Stir in the minced garlic and diced red bell pepper, cooking for another 2 minutes until the vegetables begin to soften.

Step 4

Add ground cumin and smoked paprika to the skillet, stirring to coat the vegetables with spices.

Step 5

Add the ground beef (or plant-based alternative) to the skillet and cook for 5-7 minutes, crumbling it with a spatula, until browned and cooked through.

Step 6

Stir in the black beans and corn. Cook for an additional 2-3 minutes until heated through.

Step 7

Add the cherry tomatoes and chopped cilantro to the skillet. Squeeze the lime juice over the mixture and season with salt and pepper to taste.

Step 8

To assemble the naked burrito, divide the cooked rice among serving bowls.

Step 9

Top each with a generous scoop of the meat and vegetable mixture.

Step 10

Garnish with sliced avocado and a dollop of salsa. Serve immediately.

Nutrition Facts

Serving size	2866.8 grams (2866.8g)

Amount per serving	% Daily Value*
Calories	2864

Total Fat 172.30g	221%
Saturated Fat 48.30g	242%
Polyunsaturated Fat 1.40g
Cholesterol 363mg	121%
Sodium 2493mg	108%
Total Carbohydrate 226.30g	82%
Dietary Fiber 72.60g	259%
Total Sugars 35.00g
Protein 130.40g	261%

Vitamin D 32IU	159%
Calcium 489mg	38%
Iron 27mg	151%
Potassium 6214mg	132%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.1%

Protein: 17.5%

Carbs: 30.4%