Chipotle Burrito Bowl


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


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!


Recreate a healthy Chipotle burrito bowl in your own kitchen in 15 minutes with slow cooker beef barbacoa, quinoa, pico de gallo, black beans, lettuce, sweet corn and whatever your heart desires.


Thursday, August 24, 2017 - 7:23am


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