Copycat Chipotle Veggie Burrito/Bowl

Ingredients

• Brown rice

  Long-grain, raw

  1 ½ cup or 278g

• Limes

  Raw

  1 fruit or 67g

• Cilantro

  Raw - Whole Foods Market

  100g

• Black beans

  Mature seeds, raw

  2 cup or 388g

• Bay

  Castella

  100g

• Cumin

  Spices, cumin seed

  2 tsp, whole or 4g

• Chili powder

  Spices

  1 tsp or 3g

• Garlic

  Raw

  1 cloves, minced or 3g

• Salt

  Table

  1 dash or 0.4g

• Tomatoes

  Yellow, raw

  2 tomato or 424g

• Onions

  Sweet, raw

  ½ onion or 166g

• Cilantro

  Raw - Whole Foods Market

  100g

• Jalapeno

  Pop Chips

  1 serving or 23g

• Salt

  Table

  1 dash or 0.4g

• Avocados

  Raw, All commercial varieties

  2 fruit or 402g

• Tomatoes

  Green, raw

  ½ medium or 62g

• Onions

  Sweet, raw

  ¼ onion or 83g

• Salt

  Table

  1 dash or 0.4g

• Salsa

  Sauce, ready-to-serve

  1 cup or 259g

• Corn

  Sweet, yellow, raw

  1 cup or 145g

• Jalapeno

  Pop Chips

  1 serving or 23g

• Chicken tenders

  Burger king

  100g

• Sour cream

  Reduced fat, cultured

  1 cup or 242g

• Parmesan cheese

  Shredded

  1 ¼ cup or 100g

• Lettuce

  Butterhead (includes boston and bibb types), raw

  1 head or 163g

Directions

1. (source: https://varadaskitchen.blogspot.com/2015/01/copycat-chipotle-veggie-burritobowl.html?spref=pi)
2. Cilantro Lime Rice: Add the 1.5 c brown rice to a pan with 4 cups of water. Bring the water to a boil, lower heat and let the rice cook completely. Even after the rice has cooked there should be some water in the pan, drain this water and return the rice to the pan. This gives it the texture you see in the rice at Chipotle. Add the juice of one lime and the chopped cilantro. Mix well and keep aside.
3. Black Beans: Heat a pan with all ingredients (2 can black beans, 1 bay leaf, 2 tsp. cumin powder, 1 tsp. chili powder, 1 clove garlic, salt to taste) until heated.
4. Pico de gallo: Combine all ingredients in a bowl (2 tomatoes, diced finely, 1/2 onion, diced finely, a bunch cilantro, chopped, 1/2 jalapeño, chopped, salt).
5. Guacamole: Cut the 2 avocados in half mindful of the seed. Peel of the skin. If the avocado is ripe the skin should peel right off. Remove the seed. Cut the avocado into small pieces. In a bowl mix all the ingredients (avocado, 1/2 tomato, 1/4 onion, salt) together. Mash lightly with a masher. Do not overdo it. You want the guacamole to remain chunky and not turn to mushy paste.
6. In a bowl, combine rice, black beans, protein, pico de gallo, and top with guac, salsa, sour cream, and cheese.

Similar Foods

• Chipotle Chicken Quinoa Burrito Bowl