Carnitas Burrito Bowl with Red Pepper Salsa

Carnitas Burrito Bowl

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


  • 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)


  1. Cook the rice according to the package instructions. Once finished, add the juice of 2 limes and season with salt to taste. Keep warm.
  2. 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.
  3. 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.
  4. 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.