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Chipotle Pork Burrito Bowls

Chipotle Pork Burrito Bowls are super fast to assemble and have layer upon layer of fabulous flavor.  Sure to please the Mexican food fan in your family.

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Chipotle Pork Burrito Bowl Recipe | ahealthylifeforme.com

I love Latin American food, but most recipes are not the leanest or healthiest for us. Especially with the chips, salsa and margaritas involved.  In case you don’t know, I love margaritas! As a family we have spent a lot of time traveling to Mexico, and authentic Mexican dish is a wonderful thing.

I have been trying to come up with some healthier alternatives, without short-changing the flavor that we all love. I also wanted to keep this an easy dish that we can pull together with ease. The preparation time on these Chipotle Pork Burrito Bowls is **less than 15 minutes**, with the cook time at 45 minutes. So while you have the dish simmering on the stove you can spend time with the family or preparing for the upcoming day.

I used pork tenderloin in this dish; tenderloin is the leanest cut of pork, offering the most protein with the least amount of calories. As with most lean meats, it doesn’t have a lot of flavor, so I used chipotle peppers in an adobe sauce, with your favorite salsa to make this a zesty dish with a little kick. The dish only calls for 1 cup of rice, that serves six to eight so a little carbohydrate goes along way here.  If you are not familiar with chipotle peppers in adobo sauce, they are jalapeno peppers that have been smoked or dried using a wood smoker, so they are milder than a fresh jalapeño, but the smoking creates a zingy, deep complex flavor.  The vitamin A in these peppers offer antioxidants that help prevent cellular damage and cancerous tumors.

Choose wisely with your toppings. Mashed avocado is a superfood that offer great health benefits.  I choose crumbled feta cheese, because with its big taste a little goes a long way here, to help keep down the calorie count.  Include some diced tomatoes, diced hardboiled eggs, chopped cilantro and a dollop of sour cream to your topping list and the compilation of ingredients make this dish a huge crowd pleaser with big taste and lower calories, and don’t forget that  a superfood or two or three are included.

Instead of serving this dish on tortillas, which again offer calories that I am trying to omit, I served this dish in bowls and placed the toppings in the center of our dinner table and let the family pick their favorites. This makes two dinners for my family, with me freezing a container full of the pork and rice to pull out later. I hope you enjoy this dish; the family called this one an authentic representation of the food we have eaten in our travels to Mexico. Delicioso!  Let me know if you agree.  Adios.

Chipotle Pork Burrito Bowl Recipe | ahealthylifeforme.com
Chipotle Pork Burrito Bowl Recipe | ahealthylifeforme.com

Chipotle Pork Burrito Bowls

5 from 3 votes
Chipotle Pork Burrito Bowls are super fast to assemble and have layer upon layer of fabulous flavor. Sure to please the Mexican food fan in your family.
Prep Time10 minutes
Cook Time55 minutes
Total Time1 hour 5 minutes
Servings: 8


  • 1 tablespoon coconut oil
  • 1 medium yellow onion diced
  • 2 large garlic cloves minced
  • 1 16 ounce jar of your favorite salsa I used Fontera Jalapeno & Cilantro
  • 1/2- 7 ounce jar of Chipotle peppers in adobo sauce diced
  • 1 cup chicken broth
  • 1 2 1/2 pound pork tenderloin
  • Kosher salt and pepper
  • 1 cup Jasmine rice {gluten free} cooked according to directions
  • 1 can refried beans or black beans {gluten free}
  • 1 avocado mashed
  • 1/2 cup crumbled feta
  • 3 hard boiled eggs diced (how too boil eggs) {optional}
  • 1/4 cup sour cream
  • 3 tablespoons of chopped cilantro


  • In a dutch oven over medium heat, heat oil and add onion.
  • Cook 3-5 minutes until start to soften add pinch of kosher salt and add garlic.
  • Stir for 30 seconds.
  • Add salsa, chopped Chipotle and 1/2 sauce from can of peppers. (I use a fork to remove 1/2 of the peppers to chop and a spoon to remove 1/2 of the sauce from the can)
  • Stir to combine, add chicken broth and bring to slow boil.
  • Sprinkle Pork tenderloin with salt and pepper on all sides.
  • Add to broth, cover and cook over low heat for 45 minutes.
  • Flip Pork tenderloin half way through cooking.
  • When done cooking, turn off heat, but keep pan on burner.
  • Remove pork tenderloin from broth and let rest on cutting board.
  • Place broth in blender and puree until creamy, 30 seconds.
  • Place broth back in Dutch oven.
  • Shred pork using two forks and place back in Dutch oven.
  • When rice is finished cooking add to Dutch oven and stir ingredients together to coat.
  • In serving bowls add 1/4 cup of Refried beans and top with serving of pork.
  • Top with sprinkle of feta.
  • Top with egg, avocado, sour cream and sprinkle of cilantro.
  • Serve


Chipotle Pork Burrito Bowls Recipe | ahealthylifeforme.com



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15 comments on “Chipotle Pork Burrito Bowls”

  1. Avatar photo
    Lisa @ Snappy Gourmet

    I love margaritas too. 🙂 Love that you used a healthier cut of pork! I really need to buy pork tenderloins more often. This sounds wonderful!

  2. Avatar photo
    Beth @ The First Year

    This is definitely the type of dish I want for dinner Amy, love me some refried beans!

  3. Avatar photo
    Rachel Barnum

    5 stars
    Tried this and loved it! My Ecuadorian boyfriend said it reminded him of something his mother would make 🙂

    1. Rachel,
      AWESOME! Thank you so much for sharing, what better endorsement could I get. Thanks for following and I will work on some more Latin dishes.XO Amy

    1. Rondi,
      If you get 8 servings at 389 grams a serving (about 1 1/2 cups) 488 calories.
      Hope that helps.

  4. Amy

    This is a terrific recipe! Made it this afternoon for tonight’s dinner – perfect make ahead! So delicious – my 12 year old son had 2 bowls! Will definitely be making this many times!

    1. How awesome Mary! Thank you so much for sharing, its always great to hear that my recipes work for the family! Enjoy! xo Amy

    1. Jane,
      Yes this recipe could be easily and successfully cooked in slow cooker. Follow steps through 9 and if you will be cooking on high heat cook 3-4 hours and low heat 7-8 hours. Then if you are serving right away, turn off crock pot and follow remaining steps. If you will not be serving right away shred pork, puree broth and add cooked rice. Return everything back to crockpot and turn heat to lowest setting. If there is not enough liquid add 1/2 cup of water or more if needed. Assemble the rest before serving. Hope this helps.

    1. Jocelyn,
      If you get 8 servings at 389 grams a serving (about 1 1/2 cups) 488 calories.
      Hope that helps.

  5. Avatar photo
    Cheryl Brewer

    5 stars
    My boys (10-yr-old son and husband) loved it! It was quick, easy and something different than I usually serve. If I had wrapped this burrito bowl in a tortilla, I might think I was back in Arizona at my favorite Mexican restaurant. My husband already packed the leftovers for his lunch tomorrow.

  6. So tasty, Amy! I love using salsa as a short cut in sauces, too. And a whole can of chipotles?! You have a higher heat tolerance than I do. I’d end up drowning the whole thing in sour cream to cut the heat, but a girl’s gotta do what a girl’s gotta do! =)

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