These shredded Mexican beef bowls are made in the slow cooker and perfect for weekly meal prep with rice, beans, plantains and peppers to round them out!
1tablespooncornstarch*substitute arrowroot or tapioca starch if desired
For the rice:
1cupwhite rice
2cupswater
15ouncescanned black beansrinsed and drained
1/4cupchopped cilantro
For the plantains:
1ripe plantain
1tablespooncoconut oil
kosher salt to taste
For the peppers:
1green bell pepperthinly sliced
1red bell pepperthinly sliced
Instructions
For the shredded beef:
Place the beef in the slow cooker. Whisk the remaining ingredients together in a small bowl and pour over the beef. Cook on low for 8-10 hours (works well overnight). Remove beef from the slow cooker, shred using two forks, place the beef back into the bowl of the slow cooker and toss with the sauce.
For the rice:
Place the rice and water together in a medium sauce pot over high heat. Once boiling, stir and reduce heat to low. Cover and cook until all liquid is absorbed by the rice.
Transfer the rice to a large bowl, add the rice and cilantro and stir to combine.
For the plantains:
Slice the plantain on the diagonal into 1/4 inch thick slices. Place coconut oil in a skillet over medium-high heat. Once hot, add plantain slices and fry until golden brown on each side. Season liberally with kosher salt. Remove from pan and drain on a paper towel lined plate. Season to taste with more salt.
To assemble the bowls:
Place an equal amount of rice, beef, plantains and peppers in meal prep bowls. Garnish with a slice of lime and sprig of cilantro. Keep refrigerated until eating during the week.