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featured barbacoa burrito bowls

Barbacoa Burrito Bowls Recipe

Course: Main Course
Cuisine: American, Mexican
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
Servings: 4 bowls
Calories: 452kcal
Author: Becky Hardin
If you’re a fan of Chipotle’s barbacoa, commonly added to a bowl with rice and other fresh, Mexican-style ingredients, be sure to try these delicious Barbacoa Burrito Bowls.
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Ingredients

For the Burrito Bowls

  • 2 cups barbacoa meat
  • 1 cup chopped butter lettuce
  • ½ cup shredded Monterey jack cheese
  • ¼ cup plain Greek yogurt
  • Cilantro lime cauliflower rice
  • Pico de gallo, red tomatillo salsa, and guacamole for serving

For the Cilantro Lime Cauliflower Rice

  • 10 ounces steamable Cauliflower rice 1 bag
  • 2 tablespoons chopped cilantro
  • 2 limes juiced
  • ½ teaspoon ground black pepper

For the Pico de Gallo

  • 2 roma tomatoes diced
  • ¼ white onion diced
  • ½ lime cut into wedges
  • ½ tablespoon chopped cilantro
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper

For the Red Tomatillo Salsa

  • 3 tomatillos
  • ¼ white onion chopped
  • 3 cloves garlic
  • 2 chipotle peppers in adobo
  • 2 tablespoons chopped cilantro
  • 1 teaspoon ground black pepper
  • 1 teaspoon A1 steak sauce
  • 1 ½ limes juiced

For the Guacamole

  • 1 avocado sliced
  • ¼ white onion diced
  • ½ lime cut into wedges
  • ½ tablespoon chopped cilantro
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground black pepper

Instructions

For the Barbacoa Burrito Bowls

  • Prepare the crockpot barbacoa meat and use 2 cups of it in this recipe.
    2 cups barbacoa meat
  • Assemble the burrito bowls: Add ½ cup of cilantro lime cauliflower rice to a bowl. Top with ½ cup barbacoa meat, lettuce, cheese, pico de gallo, and a drizzle of tomatillo salsa. Add a dollop of Greek yogurt and guacamole and enjoy.
    1 cup chopped butter lettuce, ½ cup shredded Monterey jack cheese, ¼ cup plain Greek yogurt, Pico de gallo, red tomatillo salsa, and guacamole, Cilantro lime cauliflower rice
    cauliflower rice in a bowl topped with barbacoa meat

For the Cilantro Lime Cauliflower Rice

  • Cook the cauliflower rice according to package instructions. Transfer the steamed cauliflower rice to a bowl. Stir in cilantro, juice from 2 limes, and pepper.
    10 ounces steamable Cauliflower rice, 2 tablespoons chopped cilantro, 2 limes, ½ teaspoon ground black pepper
    cilantro lime cauliflower rice in a glass bowl with a spoon

For the Pico de Gallo

  • In a small bowl combine the tomatoes, onion, juice from ½ lime, cilantro, salt, and pepper.
    2 roma tomatoes, ¼ white onion, ½ lime, ½ tablespoon chopped cilantro, ½ teaspoon kosher salt, ½ teaspoon ground black pepper
    pico de gallo in a glass bowl with a spoon

For the Red Tomatillo Salsa

  • Preheat the broiler. Cut the tomatillos in half. Place them face down in an oven-safe baking dish. Place the dish 5” from the broiler. Broil for 7 minutes, flip the tomatillos, and broil for 7 more minutes. Let the tomatillos cool for 5 minutes. Add the tomatillos and all remaining ingredients to a food processor bowl. Pulse for 15 seconds or until smooth.
    3 tomatillos, ¼ white onion, 3 cloves garlic, 2 chipotle peppers in adobo, 2 tablespoons chopped cilantro, 1 teaspoon ground black pepper, 1 teaspoon A1 steak sauce, 1 ½ limes

For the Guacamole

  • In a small bowl, mix the avocado, onion, juice from ½ lime, cilantro, salt, and black pepper together. Use a fork or muddler to mash the avocado and mix ingredients.
    1 avocado, ¼ white onion, ½ lime, ½ tablespoon chopped cilantro, ¼ teaspoon kosher salt, ¼ teaspoon ground black pepper
    guacamole in a glass bowl

Notes

  • Storage: Store barbacoa beef, cauliflower rice, pico de gallo, red tomatillo salsa, and guacamole, in individual airtight containers in the refrigerator for up to 3 days. When ready to assemble, heat the beef and cauliflower rice and continue with the recipe as instructed.
  • Barbacoa Beef Recipe: Here is my favorite recipe for barbacoa beef.

Nutrition

Calories: 452kcal | Carbohydrates: 24g | Protein: 32g | Fat: 28g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 84mg | Sodium: 732mg | Potassium: 1109mg | Fiber: 9g | Sugar: 7g | Vitamin A: 1344IU | Vitamin C: 71mg | Calcium: 163mg | Iron: 4mg