Meals In This Prep
Burrito Bowl Base
Sweet Potato Tacos
Burrito Bowl
Refried Bean Toast
Mexican Rice & Beans
Bean & Rice Bowl
Tacos & Mango Salsa
5-Day Meal Plan
Day 1 — Monday
Breakfast: Burrito Bowl Base
Lunch: Sweet Potato Tacos
Dinner: Burrito Bowl
Day 2 — Tuesday
Breakfast: Refried Bean Toast
Lunch: Mexican Rice & Beans
Dinner: Sweet Potato Tacos
Day 3 — Wednesday
Breakfast: Burrito Bowl Base
Lunch: Bean & Rice Bowl
Dinner: Tacos & Mango Salsa
Day 4 — Thursday
Breakfast: Refried Bean Toast
Lunch: Burrito Bowl
Dinner: Mexican Rice & Beans
Day 5 — Friday
Breakfast: Burrito Bowl Base
Lunch: Sweet Potato Tacos
Dinner: Burrito Bowl
Daily Nutrition (Approx.)
Calories
1800
Protein
50g
Carbs
300g
Fat
40g
Fiber
50g
Step-by-Step Instructions
- 1
Mexican rice: toast and cook with tomato, cumin.
- 2
Refried beans: mash pinto beans with cumin and garlic.
- 3
Roast sweet potato cubes at 400°F 25 min.
- 4
Mango salsa: dice mango, cilantro, lime, chili.
- 5
Season black beans with cumin and lime.
- 6
Portion across containers.
Storage Tips
- Refried beans freeze well
- Salsa keeps 3 days
- Avocado added day-of
Ingredients
- 3 cans black beans
- 2 cans pinto beans
- 4 sweet potatoes
- 3 cups rice
- 15 corn tortillas
- 2 mangoes
- 5 avocados
- 4 limes
- Cilantro
- Cumin, chili powder, garlic
Equipment Needed
Pot
Sheet pan
Meal prep containers
Shopping List
- Black beans 3 cans
- Pinto beans 2 cans
- Sweet potatoes 4
- Rice 3 cups
- Corn tortillas 15
- Mango 2
- Avocados 5
- Lime 4
- Cilantro
- Cumin
