RECIPE:: CHIPOTLE BURRITO BOWLS

Is it weird that I spend all day looking forward to eating dinner?

Because I totally do whenever we have CHIPOTLE.

Like many, many other people in the world, we are in love with Chipotle and eat there at every chance we get. The closest one to us is over forty-five minutes away (boo for our taste buds, yay for our wallet), so it’s not too often that we actually get to stop and eat there…but when we do, we savor every bite.

And during the weeks that we don’t get to have the real-deal stuff, we make it at home. It’s our favorite dinner, hands down, no question. It might not be exactly what you get in the actual restaurant, but it’s pretty stinkin’ close. Close enough that we both get so excited for dinner that we actually text about it during the day, hehe.

I actually had never thought of attempting to make Chipotle at home until we were visiting some family in Illinois last summer and my aunt whipped up this super tasty burrito meal that was made from a Chipotle inspired recipe. It was so yum and fresh and GOOD, that I immediately went home and made it for ourselves, and haven’t stopped since. We probably eat this on average at least once every two weeks…sometimes more. And since I always make double what we eat in one meal, we often spend the next day or so eating up the leftovers for lunch or dinner. We love that!

I’m not sure which component you would consider the star of the meal…maybe the spicy chicken, or the cilantro rice, or the seasoned beans…but for me, it’s the guacamole. I live for that guacamole. If you try to have this meal without the guacamole, then I feel like you should call it something else besides Chipotle. Chipotle is guacamole.

…although I do have a small confession about said guacamole…it’s a little embarrassing, but also kinda liberating. I buy pre-made guacamole. I know, I know…guac is one of the easiest things to make and only requires a handful of ingredients. But when I realized that I could buy pre-made guacamole at a local grocery store that was completely free of additives and preservatives that are found in most of the packaged guacamoles I’ve looked at before, I was hooked. It’s tasty and easy, and I don’t have to worry about buying pounds of avocados only to realize that half of them are browned and rotten on the inside when I go to make dinner. Worst thing ever!

So it’s up to you…buy your guac, or make your guac, but just make sure you have guac. It’s the most vital element to this meal, in my humble Chipotle-obsessed opinion.

There are a few different components to this meal, but each are super easy to put together. I usually do the rice, beans, chicken, and sauteed veggies in that order, but you could do them in whatever order feels right to you.

Chipotle Chicken

2 large chicken breasts
1 can chipotle peppers in adobo sauce (like this)
1 lime
2 T. olive oil
2 T. apple cider vinegar
1 tsp. cumin
1 tsp. salt
fresh cilantro

Blend together chipotle peppers, juice from one lime, oil, vinegar, cumin, salt, and cilantro until well mixed. Pour over chicken and allow to marinade for thirty minutes, or up to twenty fours hours (which is preferred). Cook on medium-high heat in a skillet until done (i like to let mine get a little charred in spots…tasty!). Let the meat rest for a few minutes, and then slice into bite size pieces.

Chipotle Cilantro and Lime Rice
1 cup basmati rice
1 lime
salt
fresh cilantro

Cook basmati rice according to package instructions. Once rice is cooked and slightly cooled, add juice from one lime, salt, and chopped fresh cilantro to taste. Toss together and serve.

Chipotle Black Beans
1 – 15 oz. can black beans
1 garlic clove
1/2 tsp. chili powder
1/4 tsp. cumin
1/2 tsp. salt
1/8 tsp. paprika

Rinse and drain the beans (this is optional…you can use the can liquid if you like to do that), and add to a small pot. Add one-fourth cup of water (only if you’re not using the can liquid), garlic, and spices. Stir together and heat on medium heat until hot.

Chipotle Sauteed Vegetables
1 onion
1 green bell pepper
1 red bell pepper
1/2 tsp. salt
1 tsp. oregano
1 T. fajita seasoning

Slice the onion and peppers. Heat a sauté skillet on high and add your choice of frying oil (i use coconut oil). Once hot, add the veggies and allow to sit undisturbed for a few minutes (i like to do that to get a good char on the veggies, which i like…you can stir them more frequently if you aren’t into the char). Stir fry the vegetables until crisp tender, and add the salt and seasonings.

Notes:

– You can use any kind of rice here actually. Basmati is what the restaurant uses because it a “loose” kind of rice…another words, it won’t get gummy and stick together like rice so easily does.

– Using fresh cilantro is key here…the dried kind won’t cut it.

– To create the extra-creamy sour cream that Chipotle has, whisk the sour cream with a hand whisker or immersion blender until creamy and runny.

Additional sides:
– lettuce
– sour cream
– guacamole
– shredded cheese
– salsa
– burrito wraps

Once everything is prepared, it’s a free for all on creating your own signature Chipotle meal. We often do burrito bowls and skip the wraps, but you’re into a burrito, go for it!

Just don’t forget the guacamole.

Enjoy!

What about you: are you as obsessed with Chipotle as we are? Are you as obsessed with guacamole as we are?

I’d love to hear your thoughts!