Apron Strings to Diamond Rings: Chipotle-esque Burrito Bowl

Wednesday, September 28, 2011

Chipotle-esque Burrito Bowl

I, as most people I know, LOVE Chipotle. It's a splurge, especially when throwing on the guac and adding a drink and chips to the mix. So I was inspired Sunday evening (Football Sunday) to create my own dish. I enjoy the Burrito Bowl, then eating the delicious contents with their tortilla chips. It is so yummy, plus it'll save almost half the bowl for another meal! The whole meal takes about 10 minutes to put together. I highly suggest getting everything ready before hand, as I have struggled twice now to have the toppings prepared before the meat is done. This is a great MYO (Make Your Own) where each family member can combine the ingredients however they choose. Also, make it vegetarian by removing the meat, add tofu if you like. Enjoy!

Prepare:

Guacamole: Peel an avocado and mash together with 1 T of EVOO and a pinch of salt. Set aside.

Salsa: Chop 1 tomato, small handful of cilantro and 2 slices of onion, mix together with the juice of half a lime. (Or use salsa from a can, whatever you choose!) Set aside.

Chop up some lettuce (however much you like). Set aside.

Drain 1 can of black beans, but we'll only use about 1/2 the can. Set aside.

Grate a handful of cheddar cheese. If you have shredded cheddar cheese already in the refrigerator, use that!

Cook:

Take 1-2 slices of onion and cut in half. Add a half of a green pepper, sliced thinly. With a small pat of butter, fry these until soft (3-5 minutes on medium heat). Set aside.

Next, brown meat* 5-10 minutes, depending on choice, then add a few sprinkles of McCormick Taco Seasonings (comes in little pouches) and a dash of beer. Allow it to simmer down to very little liquid.

If you have left-over rice, this is a great way to use it up, otherwise make 1 cup of rice by following the directions on the bag (you might have to make 2 cups, and just divide 1 out). Add the juice of half a lime, and a small handful of chopped Cilantro. If you are using leftovers, throw the rice, lime juice and cilantro into a small pot with about 1T of water. Heat on low (it will take only about a minute or so). Then remove from heat and put into the bowl you are going to eat/serve out of.

Add 1/4-1/2 cup of black beans to the rice.

Add the browned meat.

*Meat can be chicken, ground beef, ground turkey, pork, etc.

Add the green peppers and onions.

Add the guacamole.

Add the salsa (tomatoes, onion and cilantro), and the lettuce.

Eat by yourself or share with a loved one. Either way, kick back with a beer, watch the game (or a good movie), and enjoy your Chipotle-esque Burrito Bowl!

No comments:

Post a Comment

How I Started Cooking

I am no professional chef, nor have I even taken professional cooking or baking classes. I create my dishes from the heart, reading and researching a combination of recipes, putting that knowledge to use and either developing my own recipe or amending one I have read. My love for working in the kitchen began when I was very little, watching my mom bake and cook. In high school I received the opportunity to take two semesters of cooking classes with a wonderful teacher. She is the woman who taught me how to make chicken broth from scratch, properly measure flour and most importantly, read every recipe at least once through before beginning. This is not to say that my mother didn't have a substantial role in my quest to conquer the kitchen. My mother is the one who let me go wild in the kitchen, throwing random ingredients from the pantry into a bowl just to call it 'peanut butter cookies' because they contained peanut butter. That was when I learned that if it contains flour, it most likely has to be baked. Thanks Mom!