Tazón de Barbacoa con Arroz Verde y Frijoles Negros (Barbacoa Rice Bowl)
Smoky shredded beef over zesty coriander rice and black beans, with corn, avocado and lime. A filling bowl that is naturally free from gluten and dairy.
Made with Mexican black beans and Cilantro lime rice and Barbacoa beef. Make a batch of the base first, then this takes minutes. Skip to the method
- Time25 min
- LevelEasy
- Costabout £3.90 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Put the sliced red onion in a small bowl with the juice of 1 lime and a pinch of salt. Leave for 10 minutes to soften and turn pink.
10 min - 2
Warm your ready made barbacoa beef, coriander lime rice and black beans (see the base recipes) separately until steaming hot all the way through. Reheat the rice only once.
- 3
Heat the olive oil in a frying pan over a high heat. Fry the sweetcorn for 3 to 4 minutes, until browned in places.
3 min 30 s - 4
Divide the rice between 4 bowls. Arrange the barbacoa, beans, sweetcorn and avocado in sections on top.
- 5
Scatter over the quick pickled onion and coriander, then squeeze over the juice of the second lime. Serve with a little of the barbacoa juices spooned over.
Tips
- Make the bowls the night before as separate boxes. Keep the avocado whole and slice it fresh.
- Add heat at the table with salsa taquera, habanero salsa or pickled jalapeños.
- Charring the sweetcorn in a hot dry pan gives it a smoky edge that goes well with the beef.
Storing and freezing
Pack components separately and keep in the fridge for up to 3 days. Reheat until steaming hot all the way through. Reheat rice only once.
Questions
Is the bowl gluten free and dairy free?
Yes. All the ingredients here contain no gluten, dairy, egg or nuts, so it suits coeliacs and people avoiding dairy. Check labels on tinned sweetcorn.
Can I make it vegetarian?
The barbacoa is beef, but you can swap it for extra black beans, roasted sweet potato and mushrooms for a plant based bowl.
How do I meal prep these?
Cook the rice, beans and beef up to 3 days ahead. Cool within 1 to 2 hours, box up and reheat each portion until steaming hot. Add avocado and lime fresh.
More made with mexican black beans
Ensalada de Frijol Negro, Elote y Aguacate (Black Bean, Charred Corn and Avocado Salad)
GFDFEFBurritos de Pollo a la Diabla (Devilled Chicken Burritos)
DFEFNFPescado al Chipotle (Baked Cod in Smoky Chipotle Sauce)
GFDFEFHuevos Motuleños (Yucatecan Eggs on Tortillas)
NFGFDouble check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.