These Barbacoa Burrito Bowl is a flavor-packed feast that come together in no time! The slow-cooked barbacoa is melt-in-your-mouth tender and rich with spices, perfectly paired with sweet corn, fresh pico de gallo, hearty black beans, and fluffy rice. Top it off with creamy sour cream and slices of avocado, and you’ve got a bowl that’s bursting with flavor!
The star of this recipe is the slow cooker barbacoa. It’s an easy hands-off version of barbacoa that’s seasoned with chipotles in adobo sauce and melts in your mouth it’s so tender. The barbacoa leftovers just get better with time, so it’s the perfect protein for these quick burrito bowls.
Since we’re utilizing leftovers in this recipe, there’s no major cooking required. You can even use leftover or pre-cooked rice to make things that much easier. Then, just heat, assemble, and enjoy!
However, if you’re more of a taco fan, you can use all the same ingredients to make barbacoa tacos instead. What’s not to love?!
Key Ingredients
Barbacoa burrito bowls are all about building layers of flavor and texture. You want to use ingredients that contrast each other but also work together, like the sweet corn and spicy barbacoa in this recipe. Feel free to get creative with the ingredients and remember that variety is key here.
How To Build The Perfect Barbacoa Burrito Bowl
We’re going to start with a hearty base of rice, black beans, and leftover slow cooker barbacoa beef.
Then, we’ll layer the fresh ingredients in the middle. I’m using cooked corn, Roma tomatoes, sliced avocados, pico de gallo, and cilantro. These ingredients add lots of fresh textures and a little sweetness to balance the spicy barbacoa.
Add Your Favorite Toppings
Now, for the finishing touch – add your toppings! Again, variety is key here, so think about what’s going to complement the flavors and textures you already have.
I like to go with something fresh and slightly spicy like sliced jalapeños and radishes to go with the spice in the barbacoa. Sour cream or my homemade chipotle sauce is also a must for me to bring a cool element to the dish.
Customize Your Delicious Burrito Bowl
Protein: Beef barbacoa burrito bowl are good with just about any leftover protein like chicken and shredded beef and even plant-based protein like pinto beans and refried beans.
Veggies: I love to make barbacoa burrito bowls with shredded cabbage, and lettuce, chopped bell peppers just to name a few. The crunch is key.
Toppings: Some of my other favorite toppings are homemade guacamole, fresh mango salsa, sliced green onions, squeeze of lime juice and crumbled feta cheese. The options are seriously endless. Enjoy!
More Mexican-Inspired Recipes
Barbacoa Burrito Bowl | Slow Cooked Beef with Beans & Rice
Ingredients
- 3/4 cup rice
- 1/2 cup barbacoa
- 1/2 cup canned black beans drained and rinsed
- 1/2 cup cooked corn
- 1 Roma tomatoes diced
- 1/4 avocado sliced
- 2 tablespoons Pico de gallo
- 1/2 tablespoon chopped cilantro
- Optional toppings: chipotle sauce slices of Jalapeno, slices of radish and sour cream.
Instructions
- Heat the leftover barbacoa and rice in the microwave, then set them aside.
- In a large bowl, combine the rice, barbacoa, black beans, corn, avocado and Pico de Gallo. Add cilantro, and any other desired toppings, like sour cream and cheese. Enjoy!
Notes
- Use pre-cooked steamable rice to save even more time.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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