After I made the Southwest Caesar Salad that I posted on Monday, I wasn’t able to stop making food that had similar flavors. When I’m in a hurry and running errands around town, the hunger cure on the go is to pop into Chipotle for a burrito bowl. My standard order is always a rice with pintos, grilled veggies, corn salsa, cheese, lettuce and a dollop of sour cream.
If I’m eating on the run, I feel like Chipotle is a good option, but I also like to recreate my favorites into even healthier dishes at home. I always feel like there’s room for improvement in my diet from a health standpoint, so I decided to keep the Mexican/Southwest theme going this week and try out my favorite Chipotle Bowl from home. I swapped rice for quinoa, sour cream for Greek yogurt and left off the cheese. Make these however you like! That’s the beauty of cooking and getting creative in the kitchen
Since there are several components to this recipe, I’ve broken it up into sub-recipes after the ingredients list. I figured this would help simplify the steps when making this as a whole.
At Home Chipotle Bowl
- 2 15 oz cans of black or pinto beans OR 1 cup dried black or pinto beans
- 2-4 cups of veggie broth (or can use what you have or like)
- 1 cup of quinoa
- 4 limes
- 1 bunch of cilantro
- 1 jalapeño pepper
- 1 1/2 cups corn kernels
- 2 Tbsp of red onion
- 1 white, yellow or the rest of the above red onion
- 2 green bell peppers
- 1 avocado
- 1/2 cup fat free Greek yogurt
- 1 head of romaine lettuce
- 2 tsp of olive oil
- For the Beans:
- 2 15 oz cans of black or pintos
- OR to make your own
- 1 cup dried black or pinto beans.
Rinse the beans in a colander. Put them in a medium saucepan and cover them with water, about an inch above the beans. Bring to a boil and let them boil for 1-2 minutes. Remove them from the heat and cover them. Allow the beans to sit for 1 hour.
Drain off the water and rinse the beans again in a colander. Put the beans back in the sauce pan and cover them with water or broth about two inches above the beans. If you’re just adding water, you can add 1/4 of a white, yellow or red onion and about 1/2-1 teaspoon of salt for added flavor. Cook the beans for 1-1 1/2 hours until they are tender, but not mushy.