Barbacoa Beef Bowls

Name: Barbacoa Beef Bowls
Yield: 1
Ingredients: arbacoa Beef Bowls Recipe; Ditch the queue and savor homemade freshness with these effortless Barbacoa Beef Bowls, an ideal solution for transforming leftovers into a delightful, restaurant-quality meal right in your kitchen!; Prep Time15 minutes mins; Total Time15 minutes mins; Course: Main Dish; Cuisine: Mexican; Diet: Gluten Free, Dairy Free; 4 Servings; 620 Calories; Author: Linda; Equipment; 3 -in-1 Avocado Slicer; Ingredients; 4 cups cooked white rice warmed; 1 Juice of lime; 2 cups Barbacoa Beef warmed; 2 cups halved cherry or grape tomatoes; 1 14 ounce can low sodium black beans, drained and rinsed; 1 cup frozen corn kernels thawed; ½ cup chopped green onion; 1 large avocado pitted and diced; 4 tablespoons chopped fresh cilantro leaves; Instructions; In a large bowl, toss together the warm rice and fresh lime juice. Divide evenly and place in the four serving bowls.; Into each bowl, place 1/2 cup of the shredded beef, 1/2 cup of tomatoes, 1/4 of the beans, 1/4 cup of corn, 1/8 cup of green onion, and 1/4 of the avocado.; Garnish each bowl with a tablespoon of chopped cilantro leaves.; Notes; Store the components of Barbacoa Beef Bowls separately in airtight containers in the refrigerator; they will stay good for up to 3-4 days. You can freeze the beef for up to 3 months for optimal quality. When ready to eat, reheat the beef gently in a microwave or on the stovetop until heated through. If frozen, thaw in the refrigerator overnight before reheating. It's best to prepare rice and other fresh toppings fresh when serving.; Nutrition; 3 mg Serving: 1serving | Calories: 617kcal | Carbohydrates: 59g | Protein: 26g | Fat: 31g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 170mg | Potassium: 874mg | Fiber: 6g | Sugar: 4g | Vitamin A: 864IU | Vitamin C: 18mg | Calcium: 60mg | Iron

9/14/2024·DA

Added by David

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