Chipotle Burrito Bowl
By: Sharon Chen
Published: Thursday, August 24, 2017 - 7:23am

Ingredients




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

Preparation

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!

About

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.