I love me some giant burritos filled with rice, beans, meat, cheese and anything else you can stuff in it. When I somewhat became “health conscious” aka, when my early-twenties metabolism faded away, it was then when I realized that one of those massive tortillas range from 300-450 calories! So, to keep from just doing away with what I loved, I just went toward the burrito bowls. Same delicious flavor, and cutting out a portion of the unneeded calories.
Similar to my Fish Taco Bowl I’ve loaded this burrito bowl with everything you’d expect in a massive burrito, and have included my Beer Marinated Carne Asada and my favorite Avocado Pico salsa. This is a great way to incorporate those two recipes. Have your carne marinating over the weekend, and get it on the grill during the week. Makes a great meal in under 30 minutes!
I enjoy eating burrito bowls almost more than a burrito. Using cilantro lime rice and black beans add in a really satisfying mouthful of flavors along with the spicy beer marinated carne and avocado, I’m actually getting hungry and want to eat some more just thinking about it! brb..
Don’t let this recipe dictate what to throw on your bowl either, I’m a fan of the corn salsa from chipotle so I throw corn on my bowl. Don’t like corn? Don’t use it. Like mango salsa? Go for it!
Man I’m really on a roll in this post for shamelessly plugging other recipes in this post aren’t I? #SorryNotSorry ????
Prep ahead of time!
With the Exception of what needs to be warm (rice, beans, carne) everything else can be prepped ahead of time, if you’re looking to save some time and get food out quicker! Make your salsa, cut lettuce and corn the night or weekend before – you should have about 2-3 days before the freshness is questionable.
Don’t want to deal with marinading your own carne asada? Go grab some from your favorite butcher!
Serve Family Style
Another great way to get this on the table and everyone sat down quicker is to just bring all the dishes to the table and let everyone serve themselves. This also keeps the picky ones happy as they only add into what they want to eat and don’t pick out the stuff they don’t want! Or like my son likes to do, throw it on the floor so the dog can eat it… #ToddlerProblems #WhyDontHashtagsWorkOnBlogs?
Recommended Recipes for this dish
On To The Recipe
Carne Asada Burrito Bowl
- 2 lbs carne asada
- 2 cups Avocado Pico De Gallo
- 1 cup basmati rice
- 1 3/4 cup water for rice
- 2 tbsp butter
- 1/2 whole lime
- 2 tbsp cilantro chopped
- 15 oz canned black beans
- 1 ear corn optional
- 1/2 cup grated cheese optional
- While your grill is pre-heating, prepare your Avocado Pico De Gallo per the recipe and put in the fridge until it's ready to eat. Should take about 5 minutes
- Place your rice in a rice cooker, and you black beans in a pot and heat on a stove about 15 minutes. Chop lettuce at this point too.
- With your rice and beans cooking, place your carne asada on your heated grill along with an ear of corn. Flip the carne about halfway through cooking, should take about 12 minutes for medium. Turn corn occasionally to cook evenly. Take off the grill and let rest.
- While the carne asada is resting, your rice should be cooked by now. Fold in butter, lime and cilantro into your rice. Take the black beans off the stove.
- With your carne asada rested for about 3-5 minutes, begin to cut into 1/2 inch strips with the grain of the meat.
- Then cut in 1/2 to 1 inch peices against the grain of meat to make bite-sized pieces of carnes asada for your bowl.
- with a knife, remove all the corn from the ear of your corn.
- With everything now ready, I like to add in this order: rice, beans, lettuce, meat avocado pico, salsa and cheese. Serve plated, or family style. Enjoy!
What are you favorite toppings to add to your burrito bowl? Share in the comments!