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Skinny Burrito Bowl



  • ¼ cup uncooked quinoa
  • ¼ cup uncooked brown rice
  • ¼ cup black beans
  • ¼ cup pinto beans
  • ½ cup drained diced tomatoes
  • ¼ cup corn
  • 4 zucchini, diced
  • Olive oil in a spray bottle
  • Low sodium taco seasoning (if desired)


  1. Boil 1 cup water in a large saucepan; add the quinoa and rice and return the combination to a boil. Lower heat, cover and simmer about 20 minutes, stirring occasionally—until quinoa and rice absorb water.
  2. Remove from heat and cool.
  3. Meanwhile, sauté zucchini using olive oil spray until slightly seared.
  4. Combine all ingredients in the saucepan with the quinoa and rice. Serve and enjoy! We love to eat this with a large side of our favorite steamed veggies.

Note: You can also make lettuce wrap tacos using lettuce leaves as taco shells!

Courtesy of:
The Nutrition Twins® 
Tammy Lakatos Shames, RDN, CDN, CFT
Lyssie Lakatos, RDN, CDN

Nutrition Facts

Serving Size: approximately 1 cup

Servings Per Recipe: 4


Amount Per Serving

Calories 180

Total Fat 2 g
Saturated Fat 0 g

Cholesterol 0 mg

Sodium 85 mg


Total Carbohydrate 36 g
Dietary Fiber 5 g

Protein 9 g