Chipotle Style Mexican Burrito Bowl is wholesomeness on a Platter. This do-it-yourself add-what-you-like dish has ingredients that are crunchy, soft, spicy, tangy, and a whole bunch of awesome but most importantly, it’s super healthy and easy to put together.
Chipotle Style Mexican Burrito Bowl, along with various bread, falafel platter, restaurant-style Indian dishes has become some of the oft-cooked dishes at home during this pandemic. When it comes to Mexican food, generally, we make Tacos and other Mexican dishes at home, but the Chipotle bowl was something that we used to enjoy at Chipotle Mexican Grill. With staying at home during this pandemic, we also started making this at home as it’s very easy and simple to make. It’s quite a wholesome bowl filled with protein and nutrients.
Chipotle Style Mexican Burrito Bowl ingredients are also somewhat symbolic of the way year 2020 and 20201 so far has been 🙂 Soft, hard, crunchy, spicy, sour, wholesome & nutritious – kind of resembling the experiences and lessons that this pandemic has brought 🙂
This burrito bowl is very easy to make and is a favorite among all, especially kids. This recipe is gluten-free and vegetarian, has a significant amount of protein, and is very balanced with a good amount of vegetables and other nutrients. To make this recipe plant-based/vegan use vegan cheese.
Mexican Chipotle Bowl is one of the easiest and healthy vegan meal that can be ready in less than an hour. I make this from scratch and so don’t use canned beans or store-bought tortillas. But you absolutely can.
With the current lockdown situation due to Coronavirus, this is one meal that we had been missing from Chipotle, that we get often. But recreating it at home is super-duper easy, fun, and healthful.
It may look like there are so many components in it, but if you break it down, it doesn’t even take an hour to make it.
Chipotle-style Mexican Burrito Bowl
- 1 cup Pinto beans or Kidney Beans
- 1 cup Black Beans
- 1 cup Brown and/or White rice
- 1 cup Lettuce
- ½ cup Corn
- 1 nos Avocado
- 2 Tomatoes
- 1 Onion medium sized
- 1-2 Bellpeppers
- 1 cup Tofu
- 4 tablespoons Sour cream use vegan sour cream for vegan version
- ½ cup Shredded Cheese use vegan cheese for vegan version
- ½ cup Salsa
- 1 plate Tortilla chips
- 4 Taco Shells
- 4 Soft Tortilla
- 1 tablespoon Hot sauce optional
- 1 nos Jalapeno peppers optional
- 2 teaspoons Taco seasoning
- 1 clove Garlic
- 1 teaspoon Oregano
- Salt to taste
Rice and Beans:
- Soak black beans and Pinto beans (or kidney beans) separately, overnight or for 6-8 hours by adding 3 cups of water in each. You may also use readymade canned beans, in which case soaking or boiling is not required.
- Once the beans have been soaked, drain the water and wash the beans with fresh water. Add half a teaspoon of salt, 3 cups of water and boil the beans. You can do so using InstantPot, a non-electric pressure cooker, or on in a saucepan on the stovetop. The beans should be completely cooked and soft but not too mushy.It takes about 12 minutes in Instant Pot, venting mode, NPR. It takes about 6-7 whisles in a non-electric pressure cooker. And it takes about 30 minutes on a stove-top.
- Wash and cook the rice by adding ½ teaspoon of salt and water Use 1 and ¼ cup of water for brown rice or 1 cup of water for white rice.
Sauteed Onion & Bell Peppers:
- Slice ½ medium-sized onion and 2 green bell peppers vertically.
- Heat a teaspoon of oil, add sliced onions, saute for a couple of minutes. Add ¼ teaspoon of salt and a pinch of ground black pepper. Add sliced green bell pepper, ½ teaspoon of taco seasoning (optional). Saute it for a couple more minutes. Turn off the heat. Keep the sauteed onion and green pepper on side.
- Take out tofu from water, gently squeeze and drain water. Crumble the tofu using hands.
- Heat a teaspoon of oil, add diced onions, and saute for a minute. Add 1 diced tomato , 2 tablespoons of salsa, ½ a teaspoon of salt, mix. Saute for a minute. Optionally, add some hot sauce or red chili powder/paprika to make it spicy.
- Add crumbled tofu, mix, add ½ a cup of water and let it cook on medium heat for about 15 minutes. The water will mostly be evaporated. Turn off the heat.
- Heat a saucepan or skillet (preferably non-stick). Add half a cup of water, ½ teaspoon of salt. Once the water comes to a boil, add 1 cup of corn flour. I use the masa variety of cornflour. Mix it continuously for a minute. Turn off the heat. Remove the it on a plate.
- Once you are able to handle the mixture, knead it into a soft, pliable dough. Knead it for a couple of minutes to make it smooth. Add additional water if needed. Cover and keep it aside for 15 minutes.
- Once it is ready, roll into tortillas, roll. Heat a skillet. Add the rolled tortilla on it. Let it cook for 10-15 seconds on one side and then flip it with a spatula. Press gently and most likely the tortilla will puff up nicely. Turn it again on the other side to cook it as well. Line a container with a dish towel. Put the cooked tortilla on it and fold the dishtowel covering the tortilla. Doing so will keep the tortillas warm and soft. Repeat.
Chop the Veggies:
- Chop the lettuce, tomatoes, avocado.
Assembling the Chipote-style Mexican Burrito Bowl
- Serve the beans, rice, sofritas, in a bowl or on a plate. Add the chopped veggies. Serve the soft tortillas, hard taco shells, tortilla chips, shredded cheese, sour cream on the side.Enjoy!
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