Carnitas Burrito Bowl

This Carnitas Burrito Bowl is fresh, colorful, and ridiculously satisfying — crispy pork, fluffy rice, and all the toppings that make every bite delicious. It’s fast to assemble, perfect for leftovers, and the kind of bowl you’ll happily make on repeat.

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INGREDIENTS

Cooked Rice (1 1/2 cups): A warm, fluffy base that anchors the bowl and soaks up all the savory goodness. Use Mexican rice for extra flavor or keep it simple with plain white rice.

Carnitas (1 cup): Tender, savory, and perfectly crisped around the edges — the star of the bowl and the reason every bite tastes so satisfying.

Black Beans (1 cup): Creamy, earthy, and grounding. They add protein and balance to the richness of the carnitas.

Shredded Lettuce (1 cup): Fresh, cool crunch that lightens the bowl and adds refreshing contrast.

Cheese (1 cup): Melty, creamy, and essential. A Mexican blend or Monterey Jack ties everything together beautifully.

Corn (1 cup): Sweet, juicy pops of brightness that round out the bowl and add color.

Sour Cream (1/2 cup): Cool, tangy richness that softens the heat and adds luscious creaminess.

Guacamole (1/2 cup): Smooth, vibrant, and full of fresh lime and herbs — a must‑have layer for texture and flavor.

Pickled Red Onions (2 tablespoons): Vibrant, tangy, and bold. They wake everything up and add a gorgeous pop of color.

Cotija Cheese Crumbles (1 tablespoon): Salty, crumbly, and bright — the perfect finishing touch.

Radishes, Thinly Sliced (2 medium): Peppery crunch that keeps the bowl feeling fresh and lively.

Green Onions, Diced (1 tablespoon): A soft, savory bite that ties all the flavors together.

Lime Wedges (2): A final squeeze of brightness that brings the whole bowl to life.

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HOW TO MAKE IT

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Yield: 2

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Carnitas Burrito Bowls

Prep time: 15 MinCook time: 5 MinTotal time: 20 Min

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Ingredients

• 1 1/2 cup cooked Mexican or plain cooked rice
• 1 cup cooked carnitas
• 1 cup black beans
• 1 cup shredded lettuce
• 1 cup cheese
• 1 cup corn
• 1/2 cup sour cream
• 1/2 cup guacamole (recipe here)
• 2 tablespoons pickled red onions (recipe here)
• 1 tablespoon cotija cheese crumbles
• 2 medium-sized radishes thinly sliced
• 1 tablespoon diced green onions
• 2 lime wedges

Instructions

1. If you're using leftover carnitas out of the refrigerator, lay them out on a foil covered baking sheet and cook them at a low broil for 5 minutes, or until the edges begin to crisp.
2. Pull all of your ingredients together and then assemble the bowls as follows.
3. Divide the cooked rice into the bowls (this recipe is for 2), spreading it into an even layer.
4. Again, divide the ingredients in two. Arrange the carnitas, cheese, lettuce, corn, and black beans in sections or strips over the rice.
5. Spoon sour cream and guacamole into the center, then layer the pickled onions over the top.
6. Add the sliced radishes in two strips across the bowl skipping over the sour cream and guacamole, as pictured.
7. Feel free to decorate and layer everything however you like — burrito bowls are totally customizable.

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