When it comes to food, it doesn’t get better than a vegetarian burrito bowl from Chipotle Mexican Grill. But I love homemade food, so I decided to replicate it at home (something I love to do, like when I made The Meatball Shop veggie meatballs)!
Turns out, there are a few key steps to ensure a successful Fauxpotle, as I like to call it. This is how I order my bowl, but you can add and subtract based on your preference. (This recipe makes two burrito bowls, so divide each step among two bowls.)
The is the base to a solid bowl, and a few key ingredients really kick this dish to restaurant-quality. Cook two servings rice (brown or white, your preference) according to directions. Once cooked, mix in a few tablespoons (to taste) chopped cilantro, juice from one lime and a generous helping sea salt (to taste).
Onions and peppers
Sautee half an onion and one bell pepper to desired consistency (about 5-10 minutes for tender-crisp onions and peppers).
In the store, only the black beans are vegetarian, but at home I like to use pinto beans in chili seasoning. This gives the burrito bowl some added flavor and seasoning. Heat and use half a can of beans for two bowls. If you want to season your own beans, heat with a little water, chili powder and cumin.
You don’t need to use corn, but at Chipotle I opt for both corn and hot salsa, so I like to keep the corn on at home. It adds some nice color, a little buttery flavor and texture. Heat and use about half a can for two bowls.
At home I usually use canned salsa, but you can use any sauce toppings you have around or would get at Chipotle.
Use about one ounce your favorite shredded cheese per bowl.
Top with homemade (a must!) guacamole. To make guacamole, mash a soft avocado with a tablespoon or two diced onion, one clove diced garlic and jalapeno (to taste for a kick), some salt and juice of one lime.
Do you ever recreate restaurant dishes at home?