Chipotle-style Burrito

Here is the recipe to make your own Chipotle-style veggie burrito at home! Do I need to say more? I think the name Chipotle speaks volume for itself!!

Moving on to the recipe...

Basic Info
Complexity - Lengthy but Simple
Prep time - 30 - 45 mins
Cook/Assemble time - 20 - 30 mins
Serves - 3

Ingredients
Red Onion - 1/2 no (medium sized, very finely chopped)
Ripe roma tomatoes - 3 nos (chopped into small pieces)
Black beans - 1 cup
Red Onion - 1/2 no (medium sized, sliced into thin vertical pieces)
Green Bell pepper - 1/2 no (medium sized, sliced into thin vertical pieces)
Jalapeno pepper - 1/2 no (small sized, finely minced)
Cilantro - 1 bunch (medium sized, finely chopped)
Avocados - 2 nos (medium sized, pitted & scooped)
Corn on the cob - 1 no
Cooked rice - 1.5 - 2 cups (cooked & fluffed up into separate grains, I used sona-masoori)
Lemon juice - from 3 ripe limes
Salt - to taste
Cumin powder - 1/4 tsp
Paprika - 1/4 tsp
Olive oil - 2-3 tsp
Cheese - Jack & mild cheddar cheese blend.
Sour cream

Method
Believe me, the taste was very close to the burrito you get in Chipotle, except for the beans that I mushed up a little. Try it and you are sure in for a surprise!

Cilantro-Lime rice

Mix rice with required amount of salt, lime juice from 1 lime, a tsp of jalapeno, a little more than a handful of chopped cilantro. Do not break the rice grains while mixing. Keep it aside.

Fajita vegetables

Saute sliced red onion & green bell peppers with salt in a touch of olive oil until bright and slightly crisp.

Beans

Drain and rinse the can of beans. Add beans, salt, cumin powder, and little water to a sauce pan. Simmer & slow cook for about 15 mins until beans are tender but slightly al-dente (Actually, mine got a li 'l mushy, you could also use raw black-beans). Stir occasionally.

Tomato salsa - mild

Mix tomatoes with 1-2 tbsp of red onions, 1 tsp of jalapeño peppers, 1-2 tbsp of cilantro, 1 tsp of lime juice, salt for a mildly tangy and refreshing taste. Set it aside atleast for 1/2 hour for tomatoes to get soft & release all its juices.

Roasted Chili-Corn Salsa

Roast jalapeno peppers (poblano chillies are recommended) on stove-top/grill and let them cool. Remove corn off the cob and boil them in water until soft & cooked. Dice roasted jalapenos into small pieces. Mix corn, roasted & diced jalapenos/poblanos, salt, cilantro.

Guacamole

In a large bowl, mash avocado pulp with a ladle/fingers. To this, add a tbsp of cilantro, 1-2 tbsp of red onions, 1 tsp of jalapeno peppers, lime juice from 1 lime, salt and mix well until silky & delicious. Store it in refrigerator until use.

Cheese

I got 2 very small blocks of jack & mild cheddar cheese and grated them using a grater. Alternatively, you can buy the grated cheese blend too.

Assembly

Now, get a bowl and layer the bottom with cilantro-lime rice. Add a second layer on top with fajita veggies/beans/salsa(tomatoes & chili-corn). Top it with guacamole, sour cream, and sprinkle some cheese. Voila, burrito bowl is ready!

Warm up a tortilla in a pan and layer the burrito with all of your favorite toppings! Roll it up and enjoy! Easy as a snap!

Note:
Though making a burrito seem to be long and involves lot of components, it is actually very simple & fairly quick to make. Here are some tips to make it even more easier:

• Juice the limes, chop tomatoes, jalapenos, cilantro and keep them ready.
• The salsas and guacamole can be made several hours before and stored in the fridge.

Once you are ready with all the components, let your family layer their own bowls and what else, just dig in!