Beef Barbacoa Burrito Bowl
A deconstructed burrito with slow-cooked shredded beef barbacoa, rice, beans, and roasted vegetables served in a bowl. Assembled cold or warm with fresh toppings and sauce drizzled over.
Ingredients
Method
Trim excess fat from beef chuck roast and cut into 3-inch chunks.
Add beef, quartered onion, minced garlic, beef broth, cumin, paprika, oregano, lime juice, and rice vinegar to slow cooker.
Cover and cook on low for 8 hours, until beef is very tender and shreds easily.
Remove beef with tongs and shred with two forks; discard large pieces of onion. Reserve cooking liquid; skim fat if desired.
Divide cooked rice between four bowls.
Top rice with pinto beans, roasted bell pepper, and corn.
Add a portion of shredded beef to each bowl, then drizzle with 2–3 tbsp of reserved beef cooking liquid.
Top with sliced red onion, fresh cilantro, and a spoonful of salsa verde; serve with lime wedges.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
Pick a night and it lands in your plan, with the missing ingredients added to your grocery list.
Plan this in GreenplateAi →