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If you like burritos you will love a burrito bowl. Made with vegetables, rice, and pork carnitas. A great meal to make with leftover ingredients. So, are you ready to learn how to make a carnitas burrito bowl? Let’s get started!
What You Need For This Recipe
To make this burrito recipe you need quite a large number of ingredients. But do not fear this is not a difficult recipe. Have the following ready when you start:
- Rice – you can use a long-grain white rice like Basmati rice
- Pork – use slow-cooker carnitas
- Tomatoes – dice Cherry tomatoes
- Mushrooms – thinly slice
- Corn – use sweet corn
- Green beans – clean them and cook
- Avocado – turn it into guacamole or buy guacamole in the store
- Bell pepper – choose a red sweet bell pepper
- Onion – finely dice a white onion
- Olive oil – to cook the vegetables
Note that the full ingredients list, including measurements, can be found in the recipe card below.
How To Make A Carnitas Burrito Bowl
- Start this recipe with rice. Wash the rice and put it into a rice cooker or boil it in hot water. You can also cook the rice in an Instant Pot, Air Fryer, Microwave or in the oven.
- Clean the green beans and cook for 7 minutes until done. In the meanwhile, finely dice the onion, and finely slice the mushrooms and the bell pepper.
- Preheat a cast-iron skillet until medium-high heat. Add the olive oil and let it warm.
- Then add the onion and sliced bell pepper. Stir the vegetables through the pan until soft and translucent.
- Take the bell pepper, and onion mixture out of the pan, and set it aside. Add more olive oil and sauté the mushrooms until nice and browned. Drain the green beans.
- Take two bowls and divide the rice over the two bowls. Now assemble the bowl and add the pork carnitas, green beans, mushrooms, corn, and quartered cherry tomatoes.
- Preheat the oven to 350℉/175℃. Cover the bowl with aluminum foil and heat the bowls for 8-10 minutes or until warmed.
- When done add a dollop of guacamole and your burrito bowl is ready. Serve with a tasty burrito sauce.
Carnitas Burrito Bowl Recipe
A burrito is made with rice, meat, and vegetables. Roll it in a big tortilla and your burrito is done. Not today because we are preparing a burrito bowl so no tortilla but still all the ingredients that make a burrito bowl special.
This recipe included Instant Pot Pork Carnitas. A great ingredient to add to your bowl. You can also add shredded chicken or rotisserie chicken.
Can You Make A Burrito Bowl Ahead Of Time?
Yes, you can prepare this burrito bowl ahead of time. However, do not add the guacamole but wait until you are ready to serve. Guacamole turns brown easily so if you store it in the fridge, it has turned brown which doesn’t look very appetizing.
You can prepare all the ingredients and assemble them. Put it in a good airtight or meal prep food container.
How To Store A Carnitas Burrito Bowl
You can put the whole burrito together when you cook all the ingredients. Put the rice in the container and add all the other ingredients.
Now you can:
- Refrigerate – put all the ingredients in an airtight container and store it in the fridge for up to 2 days
- Freeze – want to keep it longer you can put all the ingredients except the guacamole in a container and store it in the freezer for up to 2 months
Reheat Carnitas Burrito Bowl
If you freeze the leftover carnitas bowl in the freezer let it thaw in the fridge before reheating. Then preheat the oven to 350℉/175℃. Cover the bowls with aluminum foil.
Heat the bowls for 10-12 minutes or until warmed through.
More Burrito Recipes
We have more burrito recipes so take a look at these burrito recipes:
- Chicken burrito bowl
- Vegan burrito with lentils
- Shredded chicken burrito
- Vegetable burrito bowl
- Enchilada turkey burrito bowl
- Breakfast burritos
There you have it a great meal for a fast dinner.
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Carnitas Burrito Bowl
Assemble this Mexican dinner recipe. Carnitas burrito bowl is made with pork carnitas, rice, mushrooms, corn, green beans and cherry tomatoes!
Ingredients
- 2 cups (leftover) slow cooker carnitas
- 1 cup white rice
- 10 Mushrooms
- 2 cups green beans
- ½ cup guacamole
- 1 bell pepper, thinly sliced
- ½ onion, thinly sliced
- ½ cup sweet corn
- ½ cup cherry tomatoes
- 1 tablespoon olive oil
- salt and pepper, to taste
Instructions
- Wash the rice and cook in a rice cooker or in water
- Clean the green beans and cook for 7 minutes until done. In the meanwhile finely dice the onion, finely slice the mushrooms and the bell pepper
- Preheat a cast-iron skillet until medium-high heat. Add the olive oil and let it warm
- Add the onion and sliced bell pepper. Stir the vegetables through the pan until soft and translucent
- Take out of the pan and set aside. Add more olive oil and saute the mushrooms until nice and browned. Drain the green beans
- Take two bowls and divide the rice over the two bowls. Now assemble the bowl and add the pork, green beans, mushrooms, corn and quartered cherry tomatoes
- Preheat the oven to 350℉. Cover the bowl with aluminium foil and heat the bowls for 8-10 minutes or until warmed
- When done add a dollop of guacamole and your burrito bowl is ready.
- Ready to serve
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Nutrition facts
Calories: 692; Fat: 41g; Carbs: 53g; Protein: 32g;
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