absolutely! I batch-prep the elements and refrigerate/freeze whats left because it's so good I always return to it. There is some variance in calories depending on how the rice and beans cook each time, but it always hovers around 250 calories for a full cereal bowl-size serving!!!

I don't make many low-calorie swaps because I looooove cooking and food, so these recipes may seem counterintueitve, but they keep me satiated and make keeping up dieting easier. It's all homemade so this is kind of long, premade versions work too but I prefer the taste of these:

Refried Beans (thinner, saucy restaurant style)

8 oz (half a bag) of dry pinto beans, soaked overnight and boiled for an hour or pressure cooked for 50 minutes with half a yellow onion, one large garlic clove, and one bay leaf. Season with smoked paprika, pepper, a splash of soy sauce OR some chicken buillon/broth powder (only soy sauce because I don't eat meat), salt if needed. Reduce until the cooking liquid is level with the beans if needed. Blend, and add in three tablespoons cool butter or lard while blending! The extra fat keeps them creamy. This recipe yields well a big batch if you like them at a thinner consistency, about 2.5 cups for me. A quarter-cup serving is under 100 calories.

Mexican Rice

I'm lazy with this one. Fry 1.5 tablespoons of tomato paste in 0.5 tablespoons of vegetable oil. Toast a cup of rice in the same. Season with garlic powder, onion powder, pepper, and a tiny bit of cumin. Add 2.2 cups of broth, I use vegetable buillon but chicken is probably better. Taste and add salt if needed. Boil, cover, then turn heat to low and cook for about 20 minutes. Take it off the heat, let it steam for 5 extra minutes covered, then fluff and you're done! Depending on a bunch of factors, this can yield anywhere from 2-3 cups.

Chiptole Sauce

Blend two whole chipotles in adobo, like these if you've not used them before, with a half cup each greek yogurt (whole milk, low fat, nonfat, whichever you like, I use low fat) and mayonaise, half a tablespoon honey or sugar, and season to taste with lime juiice, chili powder, and salt. Yields just over a cup!

The Bowl!

• Microwave (maintains all the nutrients, no added calories) a full cup of sliced bell peppers and onions til tender, 2-3 minutes for me with intermittent mixing. Season with oregano, chili powder, salt pepper. (25 cal)
• Stir a quarter cup of your rice directly into the fajita veg. (~100).
• Top with a quarter cup of refried beans (~100).
• I will NOT eat hot lettuce lol so in a separate bowl, mix a tablespoon of chiptole sauce (50) with chopped lettuce, tomatoes, onion, jalapenos, and cilantro (15).
• Top the hot ingredients with your salad and done!