Barbacoa Burrito Bowl

Transform your mealtime with this savory Barbacoa Burrito Bowl recipe—a mouthwatering combination of tender, slow-cooked beef, vibrant veggies, and zesty toppings! Featuring perfectly seasoned beef chuck roast simmered for hours in a smoky blend of chipotle peppers, lime juice, and spices, this recipe brings authentic Mexican flavors right to your kitchen. Each bowl is layered with fluffy white rice, hearty black beans, and sweet corn, then topped with creamy avocado, tangy sour cream, and a sprinkle of fresh cilantro for a satisfying and colorful meal. Whether you're meal-prepping or hosting a casual dinner, this customizable burrito bowl is a feast for the senses. Perfect for fans of bold flavors and easy-to-assemble dishes, this Barbacoa Burrito Bowl is sure to become a weeknight favorite.

Nutriscore Rating: 70/100

Prep Time:30 mins

Cook Time:480 mins

Total Time:510 mins

Servings: 6

Ingredients

• 3 pounds beef chuck roast
• 2 tablespoons vegetable oil
• 1 large white onion
• 5 cloves garlic cloves, minced
• 2 individual chipotle peppers in adobo sauce
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 0.5 teaspoon ground cloves
• 1.5 cups beef broth
• 2 leaves bay leaves
• 0.25 cup lime juice
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 cups white rice
• 4 cups water
• 1 tablespoon butter
• 1 can canned black beans, drained and rinsed
• 1 can canned corn, drained
• 1 cup diced tomatoes
• 0.5 cup chopped cilantro
• 0.5 cup sour cream
• 1 large avocado, sliced
• 1 cup shredded cheddar cheese

Directions

Step 1

Cut the beef chuck roast into large chunks, removing any excess fat.

Step 2

Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat.

Step 3

Sear the beef chunks until browned on all sides, about 3-4 minutes per side, then transfer to a slow cooker.

Step 4

Add the chopped onion and minced garlic to the skillet, sautéing for 2-3 minutes until fragrant. Transfer to the slow cooker.

Step 5

In a blender, combine the chipotle peppers, cumin, oregano, cloves, beef broth, lime juice, salt, and pepper. Blend until smooth.

Step 6

Pour the blended mixture over the beef in the slow cooker and add the bay leaves.

Step 7

Cover and cook on low for 8 hours, or until the beef is tender and pulls apart easily.

Step 8

Remove the beef from the slow cooker and shred with two forks. Return the beef to the sauce in the slow cooker and keep warm.

Step 9

To cook the rice, bring 4 cups of water to a boil in a medium saucepan. Add 2 cups of rice and 1 tablespoon of butter. Reduce the heat to low, cover, and simmer for 18-20 minutes until the rice is tender and all the water is absorbed.

Step 10

In separate bowls, prepare the black beans and corn by heating them in the microwave until warm, or on the stove over medium heat for about 5 minutes.

Step 11

Assemble the burrito bowls by layering rice, black beans, and corn, followed by the shredded barbacoa.

Step 12

Top each bowl with diced tomatoes, chopped cilantro, a dollop of sour cream, and slices of avocado.

Step 13

Sprinkle with shredded cheddar cheese before serving.

Nutrition Facts

Serving size	4885.6 grams (4885.6g)

Amount per serving	% Daily Value*
Calories	6093

Total Fat 409.10g	524%
Saturated Fat 164.70g	824%
Polyunsaturated Fat 17.20g
Cholesterol 1232mg	411%
Sodium 8259mg	359%
Total Carbohydrate 313.50g	114%
Dietary Fiber 59.70g	213%
Total Sugars 42.20g
Protein 337.40g	675%

Vitamin D 2IU	11%
Calcium 1642mg	126%
Iron 53mg	294%
Potassium 7952mg	169%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.6%

Protein: 21.5%

Carbs: 20.0%