May 4, 2015

Burrito Bowls

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)
-Black beans
-Shredded cheese
-Smoked Paprika

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.


  1. Ugh that looks so good. Chipotle was good enough for me--we have one in walking distance, but I've only been once. It was expensive for what it was, in my honest opinion...

  2. That looks amazing! We've only been to Chipotle once and we had the same reaction, it was just ok. We're kind of spoiled by having really good Mexican so it was nothing special to us!

  3. This is definitely something I would eat on a regular basis! It looks delicious!

  4. We eat Chipotle-like burritos and burrito bowls around here a lot. My kids love black beans so we make it meatless, and use the beans as our protein. It is so quick, easy, and inexpensive.

  5. I make something similar pretty much weekly! Though I do love Chipotle - I think it's the rice, lol. I could deal w/o the prices though. Jason sometimes picks that up on the way home if I don't feel like cooking :)

  6. I like Chipotle and Qdoba (very similar), but something tells me I could make it at home cheaper. I may try this -- having things ready to just mix up for lunches and dinners.

  7. Sounds yummy! The parents are catering Qdoba for us tomorrow for teacher appreciation week then we are going out with friends tomorrow night for Cinco. I'm going to be mexican out - but then again I love it so probably not!

  8. I like a good burrito or fajita bowl, and we make a tasty one at home too, but goodness I love Chipotle! It's been way too long since I've had some.

  9. Normally recipe posts aren't my thing but this sounds amazing. I'm inspired.

  10. Normally recipe posts aren't my thing but this sounds amazing. I'm inspired.


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