Carnitas Burrito Bowl with Red Pepper Salsa
a loaded burrito bowl with rice, homemade carnitas, roasted red pepper salsa, black beans, romaine lettuce, a quick guacamole, and sour cream
servings: 4-6
Ingredients
Scale
- 2 cups long-grain rice
- 3 limes
- 1 batch homemade carnitas
- 1 (15 oz) can black beans, rinsed + drained
- 1 batch charred pepper salsa
- 2 avocados, pitted
- 2 tbsp diced red onion
- 1 clove garlic, minced
- 1 head romaine, cored + thinly sliced
- ½ cup sour cream
- 1 cup shredded chihuahua (or other Mexican-style) cheese
- ¼ cup cilantro leaves
- 2 radishes, thinly shaved on a mandolin (optional)
Instructions
- Cook the rice according to the package instructions. Once finished, add the juice of 2 limes and season with salt to taste. Keep warm.
- Add the carnitas back to the skillet they were crisping in (following the homemade carnitas recipe) over medium-low heat. Stir in the black beans and a ½ cup of the charred pepper salsa. Allow the beans to heat through.
- In a small mixing bowl, mash the avocados with a fork. Stir in the red onion, garlic, and juice of the remaining lime. Season with salt to taste.
- Assemble the burrito bowls with a scoop of rice on the bottom. Top with the carnitas and black beans, a small handful of romaine, a spoonful of the avocado mixture, a dollop of sour cream, extra salsa, cheese, cilantro, and a few radishes.