Description
Recreate a healthy Chipotle burrito bowl in your own kitchen in just 15 minutes with slow cooker beef barbacoa and quinoa.
Ingredients
Scale
- 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
Instructions
- 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.
- Warm up beef barbacoa and add 1 1/2 cups barbacoa to each bowl.
- 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.
- 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.
- If you’d like, add some salsa to your bowl and garnish with cilantro leaves. Enjoy!
Nutrition
- Serving Size: 1
- Calories: 823
- Sugar: 14.2g
- Sodium: 1109.4mg
- Fat: 32.3g
- Saturated Fat: 11.7g
- Carbohydrates: 103.3g
- Fiber: 17.6g
- Protein: 36.9g
- Cholesterol: 55.8mg
