Tasty barbecue of tender meat in an exceeding burrito salad bowl with avocado and cilantro rice, pico de gallo, and beans.
When I make something just like the barbecue meat, I prefer to form a double or perhaps triple batch, so I’ve got enough leftovers to enjoy within the original dish or as an ingredient in other recipes. This works especially well with Mexican meat, because it may be utilized in many various ways, from tacos to quesadillas, burritos, tostadas, etc. once I made the barbecue meat I made plenty of it and one of the primary things I did with the leftovers was to use them to create this super tasty barbecue and avocado salad bowls with cilantro and burrito rice lime. you’ll be able to never get it wrong with a decent dinner salad, especially within the summer, and meat like barbecue meat is often a welcome addition. I’ve got prepared this burrito salad bowl and filled it with avocado and cilantro rice, pico de gallo, beans, cheese, sour cream, and fresh cilantro oil for an extremely satisfying meal.
Barbacoa and Avocado Cilantro Lime Rice Burrito Salad Bowl
Prep Time: 15 minutes Total Time: 15 minutes Servings: 4
Tasty melt in your mouth tender beef barbacoa in a burrito salad bowl with avocado cilantro lime rice, pico de gallo, and beans.
- 6 cups lettuce, sliced
- 1 pound beef barbacoa or Mexican shredded beef, warm
- 2 cups avocado cilantro lime rice
- 1 cup pico de gallo
- 1 cup black beans
- 1/4 cup onion, diced
- 1/4 cup cotija or queso fresco or feta, crumbled
- 1/4 cup Greek yogurt
- 1/4 cup cilantro
- Assemble the burrito bowls as desired and enjoy!
Option: Add your favorite burrito fillings like salsa, cheese, etc.
Nutrition Facts: Calories 472, Fat 17g (Saturated 5.1g, Trans 0g), Cholesterol 81mg, Sodium 516mg, Carbs 40g (Fiber 9g, Sugars 6g), Protein 39g