Carnitas Bowl
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick bowl of rice, beans, and leftover carnitas topped with fresh vegetables, cheese, and salsa. An easy, customizable weeknight dinner that comes together in twenty minutes.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3 cups cooked Jasmine rice
- 15 ounces canned corn (drained)
- 15 ounces black beans (rinsed and drained)
- 3 cups pork carnitas (chopped bite size)
- 1 cup green cabbage (very thinly sliced and chopped)
- ½ cup fresh cilantro (chopped)
- ¼ small red onion (sliced as thinly as possible and roughly chopped)
- 2 limes (cut into wedges)
- salsa or pico de gallo
- guacamole
- cotija, pepper jack, or monterey jack cheese
- Cholula hot sauce
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 1678mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 617mg
- Calcium
- 253mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1678MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.