Barbacoa Burrito Bowl | Slow Cooked Beef with Beans & Rice

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 buttery slices of avocado, and you've got a bowl that's bursting with flavor.

Course dinner, Lunch

Cuisine Mexican

Keyword barbacoa burrito bowl

Prep Time 15

Cook Time 0

Total Time 1

Servings bowls

Calories 490kcal

Author Olivia Ribas

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.

US Customary - Metric

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.

How To Store Leftovers:

I store all of the warm components in a glass bowl that I can pop in the microwave to heat up. Then, I store the veggies and toppings separately so they stay as fresh as possible. The leftover slow cooker barbacoa will keep for up to 4 days in the fridge. Everything else will keep for 3 to 4 days, but you may need to refresh the toppings as needed, especially the avocado.

Nutrition