The first time I tried Chipotle, I was in heaven. I love pretty much any type of Mexican food. When Kevin and I lived in our apartment right after getting married, we lived relatively close to a Chipotle and got it probably way more frequently than we should have. When we moved into our house a year ago, we found out that we are not close to ANY Chipotles. By not close I mean that we don’t have one within a thirty minute radius. SO, I decided to make them myself. They are just as good and definitely healthier than the “real” version. We like to make extras and then bring leftovers for lunch the next day. The best part about these bowls is that they are very customizable. You can add some grilled chicken, steak, or even seasoned tofu if you’re looking for more protein. You can take out any vegetables you don’t like or add in any that you prefer. Don’t like black beans? Use pinto beans instead. You can also add cheese and sour cream. I used to put both cheese and sour cream in mine before, but now that I can’t use them, I just use guacamole for creaminess and I honestly don’t miss the dairy products. It’s amazing how you use certain ingredients out of habit and they can add hundreds of extra calories. I would suggest leaving off the sour cream and cheese and only adding them in if you feel like you are truly missing the flavor. My guess is- you won’t miss the dairy at all! These bowls are both naturally vegan and gluten free- so they are great to serve to anyone with those dietary restrictions. We probably eat these every other week because they are so easy and delicious. Give them a try ASAP and let me know what you think!
Active Time: 25 minutes Total Time: 25 minutes
2 cups uncooked brown rice
4 tablespoons chopped cilantro
1 tablespoon olive oil
1 green bell pepper, sliced into strips
1 poblano pepper, sliced into strips (or sub more bell pepper if you don’t want the heat)
1 red onion, sliced into strips
1 can black beans, rinsed and drained
1 cup frozen corn
½ cup salsa (homemade, fresh, or jarred)
½ cup guacamole (homemade or store-bought)
1 head romaine lettuce, chopped
optional: shredded Mexican cheese, sour cream or plain greek yogurt, chopped avocado)
Cook the rice according to package directions. Squeeze in the juice of one lime and sprinkle in the cilantro. Fluff with a fork.
While the rice is cooking, warm the olive oil in a skillet over medium heat. Add the peppers and onion and cook until softened, about 5-7 minutes. Set aside.
In a small microwavable bowl, heat the corn. Add the black beans in with the corn and toss to combine.
To assemble: put ¼ of the rice in a large bowl and top with ¼ of the pepper/onion mixture, ¼ of the black bean/corn mixture, ¼ of the salsa, ¼ of the guacamole, and ¼ of the chopped romaine.
Nutrition Information per serving:
Calories: 387 Fat: 7g Carbs: 69g Protein: 13g Sodium: 517mg Sugar: 7g
*Nutrition information is based on the products I used personally in this recipe. Different products may yield slightly different information.