Chipotle was founded by Steve Ells in 1993. The chain is known for its large burritos, assembly line production and the use of natural ingredients. The company currently has more than 1000 location with restaurants in 38 states.




Veggie Burrito Bowl

For the Seasoned Rice:
  • 6 cup White Rice (cooked)
  • 2 tablespoon Cilantro (chopped)
  • 2 teaspoon Lime Zest

For the Seasoned Rice: Cook the white rice according to the package directions. Toss the rice with the cilantro and lime zest. Set aside.

  • For the Black Beans:
  • 3 cup Black Beans
  • 1 teaspoon Minced Garlic
  • 1 teaspoon Chili Flakes
  • 2 teaspoon Cumin

  • For the Black Beans: Cook the beans, then season with garlic, red pepper, and cumin.

  • For the Fajita Vegetables:
  • 1 Green Bell Pepper
  • 1 Red Bell Pepper
  • 1 Medium Yellow Onion
  • 2 cloves Garlic (sliced)

  • In a skillet over medium heat, add olive oil. Once hot, add the vegetables, season with a pinch of salt, and toss to coat. Cook until vegetables have softened, about 3 to 5 minutes.

  • For the Corn Salsa:
  • 2 ears Corn (kernels stripped)
  • 1 Jalapeno (minced)
  • 1 clove Garlic (minced)
  • Juice of 1 Lime
  • 2 tablespoon Cilantro (chopped)
  • pinch Salt

  • Toss the corn, jalapeno, garlic, lime juice, cilantro, a pinch of salt and a pinch of pepper together.

  • For the Guacamole:
  • 2 Avocados (pitted and cubed)
  • Juice of 1 Lime
  • 1 teaspoon Minced Garlic
  • Pinch Salt
  • Pinch Pepper

  • Mash the avocados with the lime juice, garlic, and salt. Season with pepper to taste. Adjust with more lime juice or salt if necessary to taste.

  • For the Extra Toppings:
  • 1 cup Sour Cream
  • 1 cup Monterey Jack Cheese (shredded)
  • Hot Heat Salsa

  • To Assemble: In a bowl, add a scoop of rice, and top with a scoop of beans. Top as desired with the Fajita Vegetables, Corn Salsa, Guacamole, Cheese, Sour Cream, and Hot Salsa.

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