Chipotle Burrito Bowl with Barbacoa Beef and Quinoa

Chipotle Burrito Bowl

5 from 1 reviews

Recreate a healthy Chipotle burrito bowl in your own kitchen in just 15 minutes with slow cooker beef barbacoa and quinoa.


  • 6 cups cooked quinoa
  • 6 cups homemade slow cooker beef barbacoa, drained
  • 1 (15.5-oz) can black beans or pinto beans, drained
  • 1 (12-oz) package steamable sweet corn
  • 2 avocados, sliced
  • 2 cups pico de gallo (I used homemade)
  • 2 cups Mexican cheese blend
  • 4 cups iceberg lettuce, shredded
  • 1/2 cup sour cream
  • Your favorite salsa (optional)
  • Fresh cilantro for garnishing


  1. Prepare 4 serving bowls. Warm up quinoa in a microwave if it’s cooked ahead of time and place 1 1/2 cups quinoa at the bottom of each bowl.
  2. Warm up beef barbacoa and add 1 1/2 cups barbacoa to each bowl.
  3. Warm up black beans and steam sweet corn in a microwave. Divide beans and corn into 4 portions evenly and add to the burrito bowls.
  4. Now, finish assembling the burrito bowls by topping each bowl with 1/2 sliced avocado, 1/2 cup pico de gallo, 1/2 cup Mexican cheese blend, 1 cup shredded lettuce and 2 tablespoons sour cream.
  5. If you’d like, add some salsa to your bowl and garnish with cilantro leaves. Enjoy!


Keywords: chipotle burrito bowl