Recipe challenge, week eighteen.
Since tomorrow is Cinco de Mayo, you can make this for dinner and enjoy it with a margarita. Or two. Unless you're going out somewhere. In which case you can still make this and enjoy it with a margarita (or two) on any old Tuesday night.
Aside from the Chipotle that I enjoyed for lunch on Friday, I've only been to a Chipotle restaurant twice. Once in Springfield, Missouri and...well, I feel like I've been there twice. Maybe I haven't. I really can't remember. I've been to Qdoba dozens and dozens of times because it's always been more accessible. Though there is a Chipotle on every corner in Colorado Springs so I don't know if my reasoning makes any sense.
I think the reason why I never go there is because I can make stuff at home that tastes just as good. I mean, the Chipotle I had was okay. Nothing wrong with it. I'd probably eat it often if it was set down in front of me. But I swear that if you buy a particular array of ingredients at the beginning of the week, you can eat Chipotle-like food every day.
-Chicken or steak (pre-cooked)
-Frozen or fresh corn
-Pico de gallo (or salsa)
I almost always have these foods on hand, and have put them together in several combinations and it always tastes amazing.
Start off by sauteing the thinly sliced peppers and onions in some olive oil for a few minutes. Add in thinly sliced garlic (sliced gives a sweeter flavor than minced) and let it cook for another minute or so. Add in bite-sized pieces of chicken or steak (or you can make it without) and sprinkle on some smoked paprika. Toss in the frozen corn, drained and rinsed black beans, and tomatoes. Let it all cook together for a few minutes. Add in some chopped cilantro and a squeeze of fresh lime juice.
In a bowl, place a warmed tortilla. Top with the filling and sprinkle cheese on it. Add slices of avocado and enjoy.
Often, I'll just make burritos out of the mixture and then warm them in the oven for 20 minutes before topping with avocado.
Another variation is to leave out the meat and use diced, roasted sweet potatoes. This is my go-to dinner/lunch-prep meal because it's so easy and tasty.