Chipotle-Inspired Burrito Bols

So after making Quinoa and Vegetable Chili last week, I had all these ingredients leftover that just screamed Mexican food. I’m not a huge Mexican food fan (I know–everyone thinks I’m crazy), but I do love Chipotle and their more Americanized version of the cuisine. I used to love their burritos, but then I became health conscious and converted to burrito bols (that’s not a typo–it’s how they spell it at the restaurant!) So, I started doing some research for recipes of the different components and tried to find ones that Chipotle employees claim are accurate and compiled this list.

By the way, this culinary adventure made me realize that Vietnamese food and Mexican food have very similar ingredients (onions, cilantro, garlic, limes, rice, chili peppers, etc) and both have really bold flavors, but they use different spices to create those flavors. For some reason that was a mind-blowing epiphany for me!

I usually put lots of shredded lettuce, corn salsa, and mild salsa in my burrito bols, but of course you guys can make yours the way you like it. I also avoid beans at all costs, but you can check out this site for a recipe for black beans. You can also put all this stuff in a tortilla and make a real burrito out of it.

These are super easy to make (but kind of time consuming…), but it’ll be healthier and much more affordable than getting it at the restaurant! Give it a try and let me know what you think!

Corn SalsaMix corn, red onion cilantro, jalapeno, salt, and lime juice then refrigerate overnight before serving.

Pico de Gallo (Mild Salsa)Mix tomatoes, red onion, cilantro, salt, and lime juice then refrigerate overnight before serving.

GuacamoleMash avocados then mix with red onion, cilantro, tomatoes, salt, and lime juice.  Refrigerate overnight before serving.

FajitasSaute one red onion and one green bell pepper on high heat for about 5 minutes, mixing constantly so they don’t burn.

Cilantro-Lime Rice
Cook rice with the bay leaf.  Remove bay leaf and thoroughly mix in oil, salt, lime juice, and cilantro.

Grilled Chipotle Adobo Chicken
Marinate chicken with chipotle adobo sauce, honey, and oil.

Grill chicken and allow to rest for 5 minutes before cutting.

Corn Salsa
adapted from SavingsLifestyle.com

2 cups of thawed frozen corn or canned corn, drained
1/4 cup red onion, diced
1/2 a jalapeno, seeded and finely diced
1/3 cup cilantro, chopped
1/4 tsp salt
2 tbsp lime juice (or 1 tbsp lime juice and 1 tbsp lemon juice, if you want it to be more like Chipotle)

  1. Mix all the ingredients together and allow to sit in the fridge overnight before serving.

Pico de Gallo (Mild Salsa)
adapted from SavingsLifestyle.com

5 roma tomatoes, diced
1/4 cup red onions, diced
1/4 cup cilantro, chopped
2 tbsp lime juice (or 1 tbsp lime juice and 1 tbsp lemon juice, if you want it to be more like Chipotle)
1/4 tsp salt

  1. Mix all the ingredients together and allow to sit in the fridge overnight before serving.

Guacamole
adapted from ChipotleFan.com

2 Haas avocados
2 tbsp lime juice (or 1 tbsp lime juice and 1 tbsp lemon juice, if you want it to be more like Chipotle)
1/4 cup red onion, diced
1/2 a Roma tomato, diced
1/2 a jalapeno, seeded and finely diced
1/4 cup cilantro, chopped
1/4 tsp salt

  1. Cut the avocados in half, remove the pits, and scoop them out.  Chop them into 1/4-1/2 inch cubes and transfer into a bowl or container.  Add lime juice and mash to the consistency you prefer.  Add the rest of the ingredients and mix together.  Allow to sit in the fridge overnight before serving.

Fajitas

1 tbsp vegetable or canola oil
1 red onion, cut into thin wedges
1 green bell pepper, seeded and cut into slices

  1. Heat oil on high heat. Saute red onion and bell pepper for 5 minutes, mixing constantly so they don’t burn.

Cilantro-Lime Rice
adapted from a comment on ChipotleFan.com

2 cups uncooked rice (long grain, short grain–whichever you prefer)
water (as much as the directions on the rice bag/box call for)
1 bay leaf
1/4 cup soy or vegetable oil
1/2 cup cilantro, chopped
1-1/2 tbsp lime juice (or 1 tbsp lime juice and 1 tbsp lemon juice, if you want it to be more like Chipotle)
1/3 tbsp salt

  1. Cook rice with the bay leaf and the amount of water the directions call for.  When it’s done, take out the bay leaf and fluff up the rice.  Mix in the oil thoroughly then add salt, lime juice, and cilantro.

Grilled Chipotle Adobo Chicken
adapted from SavingsLifestyle.com

1 lb of chicken (preferably boneless thighs)
1 7-oz can of chipotle adobo sauce, chipotle peppers and seeds removed (I used a fine mesh sieve)
1 tbsp honey
1 tbsp vegetable or canola oil

  1. Mix together the adobo sauce, honey, and vegetable oil.  Coat chicken thoroughly with the sauce and allow it to marinate for 8-24 hours.  Grill them off and let them rest for 5 minutes before cutting.
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4 thoughts on “Chipotle-Inspired Burrito Bols

  1. I need to try this! I miss Chipotle so much! I have used the corn salsa recipe before many times and it tastes exactly the same, but I want the whole experience. Unfortunately they don’t have adobo here though 😦

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