Pot Roast Redux: Burrito Bowls

Remember that pot roast I made awhile ago? Well, I said I would show you a cool way to reuse it, and here it is! I just learned that "redux" means to bring back or "revive," and we are so totes reviving that pot roast here. Burritos are one of my favorite Mexican dishes, and when you ditch the tortilla and plop everything in a bowl, I think it's even better. For one, that massive tortilla wrapping up all the goodies inside can be several hundred calories- ain't nobody got time for that! For two, if you are gluten sensitive or have celiac, you pretty much have to avoid that tortilla. Healthier AND delish? Bowls it is!!

Having the pot roast cooked and ready to go makes this meal so fast to put together. The key is this: after you have had a few days of yummy pot roast leftovers, freeze your leftover meat, making sure to separate and toss all the veggies and herbs. As tasty as the veggies are, they will not hold up to freezing and will turn into a mess when you try to reheat them. Trust me, not worth it.

To make the meat for the bowls, just break off a nice size chunk of meat, heat it, and mix it with a myriad of spices. I did all this in a pan on the stove, but I see no reason why a microwave wouldn't work also.

The two other main ingredients in a burrito are beans and rice, so I jazzed up some canned black beans and cooked brown rice (mi favorito), which is the most time consuming piece of this meal. If you have pre-cooked rice (or even quinoa!!) you are way ahead of the game friend!

The toppings possibilities are endless! We had cilantro, lime, avocado, pico de gallo, sour cream, shredded pepperjack cheese, and (I had) lettuce. Take this recipe as a method and change it however. Vegetarian? Skip the meat. No roast, but you have a leftover chicken breast? Shred it up, man. Cilantro tastes like soap to you? Leave it out. Actually, aren't all recipes just methods meant to be changed? Just my cooking philosophy in a nutshell, right there.

So friends, go make some delicious burrito bowls YOUR way. Ole!

P.S.: Can you tell which bowl is mine and which is my husband's? ;)

Pot Roast Redux: Burrito Bowl

Pot Roast Redux: Burrito Bowl

Pot Roast Redux: Burrito Bowl

Pot Roast Redux: Burrito Bowl

Burrito Bowls

For the meat:

  • About 1 1/2 cups beef, cooked and shredded (or whatever you have)
  • 1 Tablespoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon cayenne pepper (skip if you don't like spicy)
  • dash of cumin
  • dash of taco seasoning blend (I use Mrs. Dash salt-free in Fiesta Lime)
  • lime juice (just a squeeze)
  • S & P to taste

For the black beans:

  • 1 can low-sodium black beans, drained and rinsed
  • 1 teaspoon oil
  • 1 medium jalapeno, seeded and chopped (skip if you don't like spicy, but it does mellow out as you cook it)
  • 1 Tablespoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon cayenne pepper (again, skip for non-spicy people)
  • dash of cumin
  • dash of taco seasoning blend
  • lime juice to taste
  • S & P to taste

1 cup of rice

Toppings: (optional, but seriously recommended) avocado, lettuce, shredded cheese (we used pepperjack), pico de gallo, lime wedges, cilantro, sour cream

Directions: Cook rice according to package directions. Heat meat on stove or microwave, mixing in all seasonings (if using stovetop, add small amount of oil to pan to prevent sticking and burning). Add pinch of salt if necessary. Meanwhile, add oil, can of beans, and jalapeno to pan over medium heat. Mash about 1/3 of the beans lightly with back of wooden spoon. Add seasonings and a splash of water. Simmer until jalapeno is tender. If beans begin to look dry, add a splash of water and mix. Once all components are ready, build bowls, beginning with rice on bottom, then beans, meat and toppings.