Jasper's PapiSito Carnitas Burrito Bowl
Made behind the walls with creativity, love, and limited tools, this burrito bowl is packed with flavor and resourcefulness. Built with shelf-stable ingredients and a microwave, it’s proof that delicious meals can come from even the most restricted spaces. Crispy tortilla shell, hearty beans and rice, seasoned carnitas, and layers of sauces make this an unforgettable bowl.Enjoy it on wax paper, just like we did inside.
Equipment
- 3 - 4 bowls
Ingredients
- 1 8 oz pouch carnitas
- 1 large flour tortilla
- 1 cup spicy refried beans (dehydrated)
- 1 3.6 oz tub Tostitos nacho cheese dip
- 1/2 cup instant white rice
- 1 medium onion sliced
- 1 large tomato diced
- 1 jalapeño diced
- 1 3 oz bottle Tapatío hot sauce
- 1 3 oz bottle guacamole sauce (by Zaaschila)
- 1 tbsp black pepper
- 1 tbsp garlic powder
- 1 tbsp onion salt
- 3 tbsp butter or margarine
- 1 1 oz Hidden Valley ranch dip powder mix
- hot water as needed
Instructions
Bowl One
- Spread butter on both sides of the tortilla.
- Place the tortilla in a bowl, folding the edges so it fits like a shell.
- Microwave for 3–5 minutes or until crispy (not burnt). Let cool and set aside.
Bowl Two
- Combine refried beans, rice, ranch dip powder, and hot water. Stir well and cover. Let sit to absorb.
Bowl Three
- Add ¾ of the sliced onions, ¾ of the tomatoes, ¾ of the jalapeños, the entire pouch of carnitas, all the garlic powder and onion salt, and ¾ of the black pepper. Mix well.
- Microwave for 6 minutes. Stir. Microwave for another 2 minutes.
Bowl Four
- Combine remaining ¼ of onion, tomato, jalapeño, and black pepper for a fresh salsa (pico de gallo).
Assembly
- Place the crispy tortilla shell on a 16” x 16” sheet of wax paper.
- Spoon in the rice and bean mixture.
- Top with the carnitas veggie mix.
- Drizzle with Tapatío hot sauce.
- Add guacamole sauce.
- Spoon on nacho cheese.
- Finish with fresh salsa.
- Enjoy! Made with love and grit from the inside out.