Wednesday, March 12, 2014

Smoky Chipotle Crock Pot Burrito Bowls

If you haven't noticed the pattern here....I've been all about spicy meals lately. I love love love Chipotle Peppers and I love making recipes that use these smoky and spicy peppers! These Smoky Chipotle Crock Pot Burrito Bowls are easy to prepare and so so good. You can make them with chicken or beef but I had a chuck roast in the freezer that I wanted to use and it worked great.

Smoky Chipotle Crock Pot Burrito Bowls
Serves 4
WW PP=10 (1 serving beef +1 cup cooked rice)
Cal 378, Carbs 47.2 g, Fat 10.7 g, Fiber 4.5 g, Protein 24.7

1-2 lb chuck roast
2-3 chipotle peppers in adobo, chopped
1/2 yellow onion, cut into chunks
1/3 cup tomato sauce
1 cup black beans, rinsed
2 garlic cloves
1 tbsp chili powder
1 tbsp. cumin
1 tsp. salt
1 tsp. pepper
1/2 cup beef broth
4 cups cooked rice
Additional toppings of your choice (I used cheese, tomatoes, and cilantro)

Cut roast into chunks and place in the bottom of your crock pot. Add remaining ingredients to the pot except for rice.

Cover and cook on low for 7-8 hours.

Remove beef and shred with two forks. Spoon meat over hot cooked rice and any other toppings of your choice. Enjoy!


  1. This sounds awesome! I love spicy food, and I love my Crock-Pot! Thanks for sharing your recipe. :)

  2. Bridget, I think this sounds delicious. How do you think it would work as a freezer meal?

  3. Hi Rach,
    I made mine using beef (chuck roast) and I know that freezes well. So, that would definitely work. Not sure about chicken, but I don't see why not. If you do end up using it as a freezer meal, let me know how it turns out! :)

  4. Yum! I made black bean bowls the other night with cilantro rice. I could eat these all of the time!

  5. This sounds yummy! I'm always looking for a good crock pot recipe.


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