Wednesday, November 23, 2011

Burrito Bowls

If you need a fun buffet for the holidays, I have a WINNER for you!!  I first saw this recipe while watching Ten Dollar Dinners on The Food Network.  The original recipe can be found here. 
You could prepare this meal ahead & put the rice, pork carnitas & black beans in one of those triple buffet heating elements.  The pico de gallo, sour cream, cheese & green onions could be on the side for garnishing.  Even vegetarians would be happy because they could fix their burrito bowl how they enjoy it.  I scaled this recipe down for my hubby & I, but I hope to fix this again for my whole family soon!

For the pork, I used what I had  from this recipe.  I had a quart-size bag frozen & thawed that.


3 cups cooked white rice
2 T. chopped fresh cilantro
1 T. orange zest
1 can black beans, heated & drained
Pico de Gallo, recipe follows
2 cups pork carnitas, recipe follows
1 cup shredded Cheddar or Mexican blend cheese
1/2 cup sour cream
2 green onions, chopped

Pico de Gallo

1 t. salt
2 medium tomatoes, seeds removed & chopped
1/2 medium onion, finely chopped
1 jalapeno, ribs & seeds removed, finely chopped
1 avocado, halved, pitted, peeled & cut into small cubes
1 lime, juiced
3 T. chopped fresh cilantro

Toss the tomatoes with the salt.  Add the onion & jalapeno & combine.  Place the avocado on top & cover with the lime juice to coat the avocado.  Sprinkle on the cilantro & stir.

Pork Carnitas

2 cups cooked pork
1 t. dried oregano
1/2 t. ground cumin
1 onion, chopped
2 cloves garlic
1 jalapeno, seeded & chopped
vegetable oil

Mix all the ingredients together.  In a large saute pan, heat 2 T. vegetable oil over high heat.  Press the meat into the oil & fry until crusty on one side.

Directions for assembling

In a medium bowl, toss the rice with the cilantro & orange zest.  Divide the rice evenly among 4 serving bowl.  Top with the black beans & half the pico de gallo.  Add warm carnitas & top with the rest of the pico de gallo.  Sprinkle on the cheese, add a dollop of sour cream & garnish with green onions.

Enjoy this fun, party food!  Serves 4.

I am sharing this with:
On the Menu Monday
Wow Us Wednesday
Full Plate Thursday
Foodie Friday


  1. ooh these look super super good! Anything w/ avocado I love...also here to say Happy Thanksgiving

  2. I have a big chunk of left over pork roast in the freezer, and I am going to use it to make this dish this weekend. We will need something different after all the turkey. ;) I think the guys will love it!

  3. Hi Kitty,
    What a fabulous meal in that bowl, we would just love this combination. Looks like a good Texas meal to me! Hope you are having a great week end and thanks so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen


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