My daily struggle with Chipotle is getting pretty intense. I’ve made a version of Chipotle burritos and burrito bowls so much in the last week that I’m almost too embarrassed to tell you about it. Yet, here I am telling you about it.
You can serve this up how ever you want. With meat, without meat, in lettuce boats, in tortillas or just with a spoon out of the bowl. I had some left over rice and steak so I went with it.
Rice, Bean & Steak Burritos
Serves 2 – 4
1 cup cooked rice
1 can canned black beans, drained & rinsed
6 oz cooked meat of your choice, sliced thin
3 Roma tomatoes, diced
2 scallion, finely chopped
1 tbsp cilantro, chopped
1 garlic clove, grated
1 lime, juiced
1/2 tsp cayenne pepper or 1 small jalapeno, seeds removed & diced small
3/4 cup Mexican blend cheese
1 tbsp Olive oil
Salt & pepper to taste
Flour tortillas or lettuce to serve
Add the tomato, onion, cilantro, garlic, lime juice & olive oil to a medium bowl and season with salt, pepper and cayenne. Add the rice and black beans and toss together.
Add a little cheese to a flour tortilla and top with some of the rice mixture and sliced meat. Wrap the tortilla, tucking in the edges and place on a hot pan to crisp the outside.
If you are eating this in lettuce wraps, just sprinkle a little cheese over the top.
This recipe is more of a guideline then anything else. I’ve made this so many different ways. I’ve had this with barley or quinoa in place of rice, I’ve even had this with baked tempeh and it was awesome. Try it, customize it, love it.
