Crockpot Steak Burrito Bowl
A delicious and easy crockpot steak burrito bowl perfect for meal prep, featuring tender steak, beans, and fresh toppings.
Equipment
- 1 Crockpot 6-quart recommended
- 1 Skillet for searing
- 1 Mixing Bowl for toppings
Ingredients
Main Ingredients
- 2 lbs flank steak
- 1 can 15 oz black beans, drained
- 1 cup corn kernels
- 1 can 14.5 oz diced tomatoes
- 1 large bell pepper sliced
- 1 onion chopped
Seasonings
- 3 cloves garlic minced
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 cup beef broth
Toppings
- 1 avocado sliced
- 1/2 cup sour cream
- 1/4 cup fresh cilantro chopped
- Lime wedges for serving
Instructions
Preparation
- Season the flank steak with cumin, chili powder, salt, and pepper. Sear in a hot skillet until browned on both sides, about 2 minutes each side.
- Place the seared steak in the crockpot. Add black beans, corn, diced tomatoes, bell pepper, onion, and garlic. Pour beef broth over the top.
- Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours, until the steak is tender and easily shredded.
- Use two forks to shred the steak in the crockpot, mixing it with the other ingredients.
Serving
- Serve the shredded steak mixture over cooked rice or quinoa. Top with avocado, sour cream, and cilantro. Add lime wedges for extra zest.
Storage
- Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet or microwave before serving.
- For longer storage, freeze individual portions of the steak mixture, leaving out the fresh toppings. Thaw overnight in the fridge before reheating.
Notes
Pro Tips: Marinate steak for extra flavor. Ingredient Substitutions: Use chicken or tofu for variety. How to Serve: Top with avocado and cilantro. Storage & Freshness: Store separately for best results. Make-Ahead Tips: Prepare ingredients the night before.