Beef Barbacoa Burrito Bowl with Chipotle Sauce

This easy Beef Barbacoa Burrito bowl with Chipotle Sauce is a great way to use up leftover Barbocoa, or meal plan! Customize to your tastes with fresh veggies, black beans and more!

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Easy Beef Barbacoa burrito bowls

These super easy and tasty beef barbacoa burrito bowls are a great weeknight meal, and works well with some succulent and delicious meal prepped Barbacoa (slow cooker beef barbacoa) you can make in your Instant Pot, Crockpot Pot, or oven!

Loaded with fresh veggies, homemade or store bought cilantro lime rice, filling black beans, and a cream 5 minute chipotle sauce, these bowls are a hearty and filling meal the whole family can enjoy! Another great aspect of this recipe is everyone can customize their own bowls with their favorite toppings to make it their own.

What goes into the Beef Barbacoa burrito bowl

To make these easy and delicious barbacoa beef burrito bowls, you will need:

• Barbacoa meat. Make a batch in your Instant Pot, Crock Pot or Dutch Oven in the oven!
• Canned black beans, drained and rinsed. You can serve them as is, or briefly warm them.
• Pico de Gallo, or your favorite salsa.
• Sliced avocado, o guacamole.
• Cilantro lime rice. You can use store bought, or add the juice and zest of a lime a 1 tablespoon chopped cilantro to 2 cups of cooked white rice.
• Greens, such as baby spinach, spring mix or arugula. Layer these as the base of your burrito bowl.
• Fresh cilantro leaves, sliced radish and sliced jalapeno, for garnish. A little squeeze of lime juice over the top is great too!
• Chipotle sauce, to taste. Tis easy 5 minute sauce is made with canned chipotle peppers in Adobo, and a few other simple ingredients!

Building your bowls

Layer the bowls

1. Add your greens of choice to the bottom of the bowl. 
2. Layer on rice, warmed Barbacoa beef, black beans, salsa or pico, cilantro, jalapeno, and radish. 
3. Drizzle with chipotle sauce and serve with a wedge of lime! 

If making your own Pico de Gallo:

Chop tomatoes, red onion, jalapeño and cilantro. Add to a bowl, toss with fresh squeezed lime juice and a pinch of salt. I do about 1 medium tomato to ¼ red onion diced, ¼ finely diced jalapeño, and a small handful of cilantro leaves finely chopped. 

If making your own cilantro lime rice:

Add the juice and zest of 1 lime and 1-2 tablespoon chopped cilantro to 2 cups cooked white rice, and stir to combine. Season to taste with salt. 

Additions and Substitutions

• Instead of chipotle sauce, make the bowls a little milder by subbing in sour cream, Greek yogurt, or Mexican crema.
• Add some more veggies, like diced red bell pepper or thinly sliced red onion!
• Keep things low carb, and try cauliflower rice.
• Try pinto beans or refried beans instead of black beans.
• Add a sprinkle of shredded cheddar cheese or Cotija to the bowls. A little cheese never hurt nobody.
• Add a touch of your favorite hot sauce for some extra heat.
• Sprinkle the top with crushed tortilla chips for extra crunch!
• Add sliced scallions to the top.

Making up bowls ahead of time?

If you want to meal prep the bowls ahead of time, you can add the rice, beans and Barbacoa to an  airtight container in advance, then add the salsa or pico de gallo, greens and avocado just before serving.

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