Spicy Pork Burrito Bowls


  • 1.25 lb shredded pork tenderloin*
  • 8t taco seasoning
  • Trader Joe’s Cowboy Caviar
  • 15oz can of black beans
  • 8T Trader Joe’s Spicy Black Bean Dip
  • 1 cup reduced-fat shredded Mexican cheese
  • 4 pouches Calavo spicy guacamole
  • .5 cup basmati rice
  • Adobo sazon

*I made my pork tenderloin following a recipe for enchiladas on howsweetittis.com Super simple. 5lb pork tenderloin + 4oz beer + 3 hours on high in the crockpot +2chainz playing in the background + 1 hour to sit and think of what to do with all your leftover pork. Because you wind up with 4x the amount you need for this recipe. I used mine for bbq pulled pork sandwiches, these enchiladas and froze the rest. Shred.


  1. Prepare rice according to instructions. When you add the rice to the boiling water, sprinkle in some Adobo sazon. This is necessary for some next level rice.
  2. While the rice is cooking, combine taco seasoning and pork.
  3. In a skillet, combine seasoned pork, cowboy caviar, black beans and the black bean dip.
  4. Stir over medium heat until combined and heated through.
  5. For meal prep, divide rice into containers. Add 1/4 of the spicy pork mixture to each container.
  6. Sprinkle 1/4 cup of shredded cheese on top. It’ll melt beautifully when you reheat.
  7. Add guac right before serving. Enjoy green guac all week long!


Calories: 550
Carbs: 55
Protein: 49
Fat: 16
Fiber: 15

*Serves 4


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