DIY Chipotle Burrito Bowls - Beef Barbacoa
Servings 6 servings
Calories
Cost $14
Ingredients
- 1 lb. slow cooker barbacoa beef
Fajita Veggies
- 1 tablespoon olive oil
- 5 -6 mini bell peppers sliced or 2 full-size bell peppers sliced
- 1 onion sliced
- salt and pepper to taste
- 1 head romaine lettuce shredded
- 1 avocado sliced
Cilantro Lime Rice
- 1 tablespoon olive oil
- 2 tablespoons salted butter
- 2 garlic cloves minced
- 1/4 cup onion diced
- 2 cups rice
- 3 cups water
- 1 lime juice and zest
- sea salt and pepper to taste
Burrito Bowl Toppings
- 1 15 oz can beans black or pinto, rinsed and drained
- Shredded Cheese optional
- Sour Cream optional
- Salsa or fresh tomatoes optional
- Limes for garnish optional
Instructions
- Prepare the barbacoa beef in the slow cooker following this recipe: https://supersafeway.com/slow-cooker-barbacoa-beef/
- Fajita Veggies
- Heat oil in a skillet over medium-high heat and add sliced peppers and onions and cook for 8-10 minutes until soft. Season with salt and pepper. Once cooked, remove from heat and place in a serving bowl.
- Cilantro Rice
- heat oil and butter in a medium saucepan over medium heat. Add chopped onions and minced garlic and cook until translucent about 2-3 minutes. Add rice to the pan and water and stir until incorporated. Bring water to a boil, then reduce to a low simmer. Cover the pot to cook the rice until it's done - about 10-12 minutes.
- Stir the chopped cilantro, lime zest lime juice, salt and pepper into the cooked rice and pour into a serving bowl.
- Place the beans in a microwave-proof bowl and heat for one minute until hot.
- Place shredded romaine, beans, sour cream, shredded cheese, cooked barbacoa beef, cilantro rice, fajita veggies in individual bowls and let your guests assemble their own bowls.