Carnitas Bowl
Transform leftover pork with a few of your favorite toppings and dinner will be a guaranteed win with these Carnitas Bowls.
Servings: 4
Ingredients
- 3 cups cooked Jasmine rice
- 15 ounces canned corn drained
- 15 ounces black beans rinsed and drained
- 3 cups pork carnitas chopped bite size
- 1 cup green cabbage very thinly sliced and chopped
- ½ cup fresh cilantro chopped
- ¼ small red onion sliced as thinly as possible and roughly chopped
- 2 limes cut into wedges
OPTIONAL ADDITIONAL TOPPINGS
- salsa or pico de gallo
- guacamole
- cotija, pepper jack, or monterey jack cheese
- Cholula hot sauce
Instructions
- Using a skillet over the stove or using the microwave, warm the rice, beans, and corn. Recrisp the carnitas separately in another skillet.
- Chop the fresh ingredients while the others warm up in the pan. Then, assemble the bowls with rice, beans, and corn on the bottom, then a layer of carnitas, and finish with the fresh ingredients.
- Generously squeeze lime juice over each portion. Serve with additional lime wedges and additional toppings of your choice.
Nutrition
Calories: 719kcal | Carbohydrates: 109g | Protein: 38g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 76mg | Sodium: 1238mg | Potassium: 627mg | Fiber: 11g | Sugar: 27g | Vitamin A: 442IU | Vitamin C: 22mg | Calcium: 152mg | Iron: 5mg