Copycat Chipotle Burritos
I currently worked in a southern suburb of Oklahoma City, and the lunch options basically consist of chain restaurants. While I prefer to eat local, I can definitely find a veggie-friendly option at a chain restaurant if need be (check out my “10 Tasty Options from Fast-Food Restaurants” list). If I had to narrow it down, Zoe’s Kitchen and Chipotle are the lunch restaurants I eat at most often. I love their products, and I always feel like I made a good choice when eating at either of these places. The food is fresh and certainly seems homemade, which is a major plus in my book.
Although I usually order a burrito bowl or a salad at Chipotle, sometimes I splurge and go for a full-fledged, hand-held burrito. In my mind, Chipotle’s signature ingredients are their cilantro lime rice and their corn salsa, so I always tend to add those two items in addition to grilled veggies, black beans and guac.
For an easy weeknight meal, recreate your favorite Chipotle meal at home! I subbed in shredded cheddar for their traditional white cheese and opted for sliced avocado instead of guacamole, but do whatever you prefer. This is one of those “duh” meals that you’ll wonder why you never tried before.
1 - 15 oz. can of sweet corn, drained
1 red onion, half of it diced and half of it sliced
1 poblano pepper, sliced
1/4 c. + 1/2 c. fresh cilantro, chopped
2 cloves garlic, minced
Juice of two limes
1 serrano pepper, minced
2 c. uncooked brown rice
2 T. butter
2 T. olive oil
Cheddar cheese, shredded
1 - 14.5 oz. can black beans, drained
1 avocado, sliced
Salt & pepper, to taste
1) In a large bowl, combine the sweet corn, diced red onion, serrano pepper, garlic, juice from one lime and 1/4 c. chopped cilantro. Season with salt & pepper, and stir well to combine. Allow to sit in the refrigerator until you’re ready to assemble the burritos.
2) Add the butter to a large pot over medium-high heat. Once hot, add the uncooked rice and sauté until it just starts to brown. Add water according to package directions, bring to a bowl and cook until the water is absorbed and the rice is fluffy. Once done, remove from heat and toss with the remaining cilantro and lime juice and season with salt and pepper.
3) While the rice is cooking, add the olive oil to a large pan or skillet over medium-high heat. Once hot, increase the heat to high and add the sliced red onions and poblanos. Cook, stirring occasionally, until the veggies start to brown.
4) Heat the tortillas in the microwave for about 20-30 seconds each. Lay flat and, to the left side, add a scoop of rice, a scoop of black beans, a bit of corn salsa, a couple slices of avocado and a sprinkling of cheddar cheese. Roll the tortilla over the toppings, tucking in the sides, and continue to roll until you’ve formed a burrito. Slice in half at an angle and enjoy!
Beau, Winston and Cooper, always watching!