New recipes

Better-Than-Chipotle Burrito

Better-Than-Chipotle Burrito


Jane Bruce

Better-Than-Chipotle Burrito

This is not a hate on Chipotle, because boy do I love the stuff, but when I was asked to create a burrito recipe, I couldn't help but try and replicate theirs. I based this recipe exactly off my order at Chipotle — a chicken fajita burrito — and I did the leg work and interviewed a former employee of the chain to get the scoop. That's when I learned that Chipotle is so good, they even keep most of their recipe secrets from their employees, too. Because of that, a lot of this was based off of instinct, but I was happy to hear that my burritos tasted even better than Chipotle's.

Click here to see 6 Burrito Recipes: Simple or Sophisticated, You Decide.

Ingredients

For the chicken

  • 4 boneless, skinless chicken breasts
  • 1 Tablespoon chili powder
  • 2 Teaspoons paprika
  • 1 Tablespoon garlic powder
  • Salt and pepper, to taste
  • Juice of 3 limes
  • 2 Tablespoons honey
  • 2 Tablespoons canola oil

For the rice

  • 1 Tablespoon butter
  • 2 1/2 Cups white rice
  • Salt and pepper, to taste
  • Juice of 1 lime
  • 1/2 Cup minced cilantro

For the rest of the burrito

  • Canola oil, as needed
  • 3 green bell peppers, cut into thin strips
  • 2 large yellow onions, sliced thinly
  • 1 Tablespoon dried oregano
  • Salt and pepper, to taste
  • 8 large flour tortillas
  • 1 Cup sour cream
  • 1/2 Cup Greek yogurt
  • Salsa, for garnish
  • Avocado slices, for garnish

Servings8

Calories Per Serving802

Folate equivalent (total)153µg38%

Riboflavin (B2)0.5mg26.9%


Vegan Burrito (Better than Chipotle)

The Ultimate Vegan Burrito! filled with refried black beans, rice, taco meat, pico de Gallo, avocado, crispy lettuce and 3 ingredient chipotle mayo. Homemade, healthy and delicious!

I do not have a Taco Bell near me or a Chipotle but we do have a great little Mexican restaurant about an hour away, and they have a great vegan burrito. They&rsquore simple and tasty.

My husband either orders the burrito bowl or tacos and I always order the loaded veggie bean burrito, without the sour cream and cheese, and I have avocado added.

We don&rsquot get there often so I thought I would recreate them at home.

I have to say with all honesty my vegan burritos are so much better!! The filling is meaty, fresh, crispy, creamy, perfectly seasoned and full of traditional Mexican flavours like cilantro and lime juice.

This Vegan burrito recipe will have vegetarians and meat eaters alike drooling!! That&rsquos how good it is! And no these are not made in an instant pot! Lol!

My oldest daughter loves Mexican food and almost always phones or emails me after making this recipe, she loves it so much!


About these burritos:

I am a big fan of Chipotle. When I first started reducing my meat consumption, Chipotle was an easy, cheap option for work lunches that tasted just as good without meat. Several vegan years later, I still love a chipotle burrito every now and then with the sofritas, guac, all the salsas, and romaine (if there’s no e coli outbreak).

Even though I love Chipotle, I wanted to use my refried bean recipe in a burrito because I LOVE that recipe. Call me crazy- I’m pretty proud of it. So I combined it with some cilantro lime rice, pico de gallo, mashed avo, massaged cabbage, and my other favorite chipotle recipe (cashew chipotle mayo). Voila *chef’s kiss*! Instant family favorite. The recipe makes enough to feed us burrito lunches for DAYS. We started eating my refried bean burritos whenever the hankering struck rather than running to Chipotle.

That is, until a few weeks ago when the fridge ran empty along with my energy levels. Dan grabbed my old, trusty, favorite Chipotle burrito. It was huge. It was messy. It was just like I remembered. And it wasn’t nearly as good as my new recipe.


How To Make Slow Cooker Steak Burrito Bowls

  • wheat-free
  • shellfish-free
  • dairy-free
  • fish-free
  • alcohol-free
  • peanut-free
  • pork-free
  • gluten-free
  • egg-free
  • high-fiber
  • soy-free
  • tree-nut-free
  • Calories 470
  • Fat 14.2 g (21.8%)
  • Saturated 5.5 g (27.5%)
  • Carbs 44.7 g (14.9%)
  • Fiber 9.8 g (39.0%)
  • Sugars 5.1 g
  • Protein 40.5 g (80.9%)
  • Sodium 1042.9 mg (43.5%)

Ingredients

(14 1/2-ounce) cans diced fire-roasted tomatoes

(4-ounce) can mild chopped green chiles

freshly squeezed lime juice (from 1 lime)

flank steak, cut into 1-inch pieces

(15-ounce) can black beans, drained and rinsed

For serving: tortilla chips, lime wedges, diced avocado, chopped lettuce, hot sauce, chopped cilantro

Equipment

3 1/2- to 4 1/2-quart slow cooker

Instructions

Drain the tomatoes. Drain the tomatoes into a 3 1/2- to 4 1/2-quart slow cooker, pressing to extract as much liquid as possible.

Make the salsa. Coarsely chop the drained tomatoes and transfer to a medium bowl. Stir in the green chiles, onion, garlic, lime juice, cilantro, and 1 teaspoon of the salt. Transfer 1 1/4 cups of this salsa into the slow cooker. Refrigerate the remaining salsa until ready to serve.

Season and cook the steak for 3 hours. Add the steak to the slow cooker. Sprinkle with the remaining 2 teaspoons salt, chili powder, cumin, and oregano. Stir, then cover and cook on the LOW setting for 3 hours.

Add the rice, beans, and bell pepper, and cook 3 to 4 hours. Uncover add the rice, beans, and bell pepper and stir to combine, making sure that the rice is completely submerged. Cover and continue cooking on the LOW setting for 3 to 4 more hours.

Check rice for doneness. Start checking the rice in the last hour of cooking, stirring occasionally to ensure the rice cooks evenly. Cooking is done when the rice is tender. If there is still liquid left in the slow cooker, uncover and cook on the HIGH setting for 5 to 10 minutes to let the liquid evaporate.

Serve. Serve burrito bowls with reserved salsa and desired toppings.

Recipe Notes

Storage: Refrigerate leftovers in an airtight container for up to 3 days.

Jarred salsa variation: Substitute 1 1/4 cups salsa plus 1 cup broth or water for the homemade salsa, omitting the canned fire-roasted tomatoes, green chiles, garlic, onion, lime, and cilantro.

Patty is a freelance recipe developer who worked as Alton Brown’s Research Coordinator & Podcast Producer and in the Oxmoor House test kitchen. She loves maple syrup, coffee and board games. Patty lives in Atlanta with her husband and two children.


Qdoba Is Better Than Chipotle

Recently, a handful of GQ coworkers ruthlessly and baselessly engaged in ad hominem attacks against me for correctly pointing out that Qdoba is better than Chipotle. Site editor Chris Gayomali wrote, “Alex, you’ve had a lot of bad opinions, but this is your worst yet.” He then asked me to contribute to a new series called “A Hill to Die On.” As Chris is my boss, I dutifully located a nearby hill where I could ingest a Chipotle burrito with a side of extra norovirus, until he clarified that my assignment was to prove, in writing, why Qdoba is superior. Much easier.

Before I proceed, I want to clarify that I’m not arguing Qdoba is a masterclass of culinary excellence. It is perfectly adequate, nothing more, nothing less. There are obviously far tastier Mexican-style options. But in a pinch or on a budget, Qdoba is the winner. My reasoning is best explained with an acronym I just invented called COPS, which stands for Cost, Options, Palate, and Safety. Coincidentally, this acronym also describes many of my Chipotle-preferring colleagues.

A standard chicken burrito or bowl with identical ingredients—rice, beans, salsa, corn, cheese, and lettuce—is $8.95 before taxes at my local, overpriced Brooklyn Chipotle, and $8.29 before taxes at my local, overpriced Brooklyn Qdoba. I’m willing to call the discrepancy a draw, given that there are presumably regional splits in pricing depending on where you live.

It’s different for vegetarians, however, who are getting a raw deal at Chipotle regardless of where they’re ordering. A vegetarian burrito/bowl from Chipotle costs the same amount as a chicken burrito/bowl, whereas at Qdoba, vegetarian burritos/bowls are cheaper than meat options. The reason, Chipotle says, is they’re granting vegetarian customers the exclusive privilege of adding guacamole to bowls or burritos without charging extra.

You see, a slab of guac is not cheap—in New York, for instance, it’s an additional $2.45. Problem is, if you want a vegetarian meal sans guac, Chipotle ain’t cutting that $2.45 from the bill. You’re still going to pay as much as you would for a chicken burrito/bowl. That is not my definition of getting a freebie. Guacamole and queso are actually free at Qdoba, like cheese or sour cream, regardless of whether or not you’re a meat eater. (Chipotle’s watered-down queso will also run you extra.)

Qdoba, unlike Chipotle, doesn’t pretend to be above one of the tenets of fast-food chains: Rolling out zany menu options and seeing what sticks. You can order breakfast at Qdoba! There’s an Impossible burrito and an Impossible taco at participating locations! A loaded tortilla soup exists, for some reason! The three-cheese nachos are actually worth splitting with friends! Most crucially, Qdoba has a quesadilla listed prominently on the menu. You’re not going to piss off an employee by ordering it. Chipotle, on the other hand, keeps quesadillas on reserve as a “secret” menu item. It’s annoying enough when In-N-Out does that shit.

Here is where the haughty and holier-than-thou crowd emerges. Chipotle just tastes better than Qdoba, and doesn’t need any gimmicks to prove its worth, its defenders say. There’s an Internet consensus that Chipotle’s chicken and guacamole are, in fact, better than Qdoba’s. Chipotle defenders have some empirical evidence on their side, via a blind taste test involving a group of college students, who are, no joke, probably the best population segment to weigh in on this debate. They too liked Chipotle’s chicken and guacamole better, but also voted in favor of Qdoba for its chips and rice. Deadspin preferred Qdoba’s beans in 2014. The fajita veggies, pico de gallo, and corn are a draw.

There are a few meal constructions, specifically with chicken and guacamole, where I’ll allow that Chipotle could be the tastier choice. However, there are no meal constructions involving queso where it makes sense to choose Chipotle over Qdoba, especially after factoring in cost. And queso, when done right a la Qdoba, should always be in a fast-food burrito. I need flavor and substance in my burrito that goes beyond a squirt of spicy salsa and some shredded cheese. I understand queso isn’t “good for you,” but if you’re already planning on adding a tortilla to the mix, then your calorie count has surpassed unhealthy territory anyway. Might as well rip the bandaid off and get the fast-food fixings you deserve.

Let’s take a trip down memory lane. In August 2015, a norovirus outbreak struck a Simi Valley, California Chipotle. Health inspectors soon discovered a bunch of health code violations at that location. The same month, 22 restaurants in Minnesota were affected by a Salmonella outbreak a short time later, Chipotles in the Pacific Northwest got in on the action with an E. Coli outbreak that grabbed the attention of the Centers for Disease Control in December 2015, hundreds of students at Boston College became acquainted with norovirus via a Chipotle in July 2017 came a—you guessed it—Chipotle norovirus outbreak in Sterling, Virginia a full year afterwards, roughly 700 people got food poisoning from an Ohio location in April 2019, Chipotle received a subpoena from federal prosecutors as part of an ongoing investigation into that latest health scare. And this week, a report by The New Food Economy concluded that the “compostable” bowls Chipotle disperses are not actually compostable, or biodegradable, and in fact may pose serious health risks.

It is undeniably true that restaurants of all calibers will occasionally make someone—or even multiple someones—sick. It is also accepted as fact that there are untold horrors occurring behind the scenes of fast-food chains. Almost everything in life involves risk, and I accept this when I eat at Jack in the Box or Chipotle.

But Chipotle loves to talk about how it’s above the fray of fast-food, with ingredients largely free of preservatives that are responsibly sourced from farms rather than factories. That’s genuinely an admirable goal… but it hasn’t been achieved in a way that isn’t getting people routinely sick. Chipotle is not above the fast-food fray, and I personally think it’d be cool if they could go a few years without any health crises. Until then, my COPS coworkers can roll their eyes at me and vouch for Chipotle’s GMO-free offerings at their own peril.


Prep, cook, and crush the tofu for this sofritas recipe

You should always rinse and then dry tofu and then press and dry it again. You should repeat this process again once it's sliced, in this case, into eight separate strips.

Now, heat the oil for your sofritas recipe in a large skillet, and then cook the tofu on both sides of each strip until it's golden brown. "Don't try to scrape the tofu off the pan," says Maren Epstein, "as once it is seared, it will come off easily." Once the tofu is cooked, you can use a wooden spatula (or other tool) to break it down into crumbles resembling ground beef. If you want to make things even easier on yourself, you can use a food processor for this step.


Spilling the Beans

I remember the first time I went into Chipotle. It was awhile ago – probably 7 or 8 years ago – and everyone at my office had been raving about it. I always liked Mexican but I couldn’t imagine how fast-food Mexican could be different than Taco Bell. But one afternoon, I decided to go and fell in love. There was so much goodness in that one bowl…the creamy guacamole, the spice of the salsa, chicken, beans, rice…it was like someone managed to take all of the best parts of a plate of nachos, throw them on rice, and call it a day. It was like heaven and I think I went back at least a dozen times.

And then two things happened: 1. I read an article online about the calorie and fat content of Chipotle and nearly fell out of my chair. My amazing dream of a lunch was close to 52 grams of fat and 1,000 calories (and that’s without the side of chips). And did I mention the sodium? It was more than half of the recommended daily intake. And then a couple of years later, #2 happened: I went on the CKD diet and all thoughts and forms of fast-food became a hazy memory.

But in my quest to find food that fit the diet and I enjoyed, I was in my office, watching someone eating Chipotle, and it occurred to me that the basics of the burrito bowl I had fallen in love with a few years ago were, in fact, on the diet. If I removed the beans and the cheese, all of the individual items I included in my bowl were acceptable. I ran home that night to make it, so here is the recipe.

I will note that there are two ways to make this: 1. With rice as your base and 2. With lettuce as your base. Sometimes I make this for dinner (see #1) and sometimes I make this for lunch (see #2) – it’s flexible and easy.


24 Mexican Restaurants in the US That Are Even Better Than Chipotle

Chipotle was one of my favorite takeout places. There was just something about a Chipotle burrito that could turn a whole day around. But just when Chipotle seemed destined to take off and set the trend for fast food ’round the world, gravity sent the company back down to Earth.

If you’ve been keeping up with the Chipotle news, you’d know that Chipotle has been fighting E. coli and norovirus outbreaks. Now, federal investigations have brought the company to its knees. Company stock is tumbling, people are getting sick, and there is definitely an atmosphere of fear, even amongst diehard fans like myself. Although it seems like Chipotle may finally be E. coli free, it might be time to pick a new favorite.

So I got started thinking, “hey, Chipotle isn’t the only place around that serves delicious burritos and guac!” There are lots of locally-owned restaurants that provide the same insane food without fear of catching some gastrointestinal ish. Here are our favorites:

1. Tacos Tequila Whiskey – Denver, CO

Photo courtesy of Tacos Tequila Whiskey on Facebook

This place has humble beginnings: it started as a food truck labeled “Pinche Tacos” (which literally translates to “Fuckin’ Tacos”) and those in the know adored it so much the truck attracted a near-cult following. Nowadays, it’s an actual restaurant, serving the most authentic Mexican north of the border. It’s absolutely worth a visit if you’re in the Mile High City area. For more delicious Mexican food options in Denver, check out this post.

2. Toloache – New York City, NY

Photo courtesy of Toloache on Facebook

This place serves your typical Mexican fare along with some delicious South American specials, including ceviche and sopa de mariscos. But they’ve also shaken up classic dishes with twists like truffle quesadillas and duck carnitas with fig salsa. Sound interesting? Go! Want to know what else is good in the Big Apple? Check out these places.

3. Oyamel Cocina Mexicana – Washington, DC

Photo courtesy of Oyamel Cocina Mexicana on Facebook

Just a hop, skip, and a jump away from the Capitol building, dine with your local senators and congressmen at this cute little Mexican place, which makes the best guacamole ever. We swear. They even use traditional guacamole making bowls from Oaxaca, Mexico you can’t buy anywhere else. Plus, you can even try their unique creations, like cactus salad, and decide for yourself if eating a prickly plant is for you. Want more eats in the capital? Read this.

4. Fonda San Miguel – Austin, TX

Photo courtesy of Fonda San Miguel on Facebook

No one does Tex-Mex like, well, Texas. Want chili con queso like they make in Chihuahua? You got it. Ceviche? Yup. Tortilla soup with chicken? Check. The restaurant actually opened back in the 70s when Tex-Mex began to get popular in the states. So is Fonda San Miguel one of the OG Tex-Mex joints in America? Probably. It’s like taking a taste of America’s soul. Delicious. For more delicious food in Austin, check out this post.

5. Guisados Tacos – Los Angeles, CA

Photo courtesy of guisados on Instagram

They claim to have the best tacos in the LA area… You be the judge. This place likes to take it back to the basics, and we definitely can appreciate the minimalism. Their classic dish is a big hit with the local foodie scene, who continue to return for Guisados’s classic tortillas stuffed with slow-braised meats. For more taco lovin’ in LA, see what’s good here.

6. Las Cuatro Milpas – San Diego, CA

Photo courtesy of HungerMaps Admin on hungermaps.com

Being right next to Tijuana and the Mexican border definitely has its perks. For one, San Diego gets some of the most authentic Mexican food, and we dig it. This old-school Mexican restaurant has built a following on their homemade tortillas and their picnic-style dining tables. It’s perfect for those (many) sunny San Diego days. But don’t stop there! There’s many, many more things to eat in San Diego.

7. Surf Taco – Belmar, NJ

Photo courtesy of blk.crvyn on Instagram

West coast, best coast? Nah. The East Coast is the best of ’em all. And so is Surf Taco, handily located just a short walk away from one of Central NJ’s most popular beaches: Belmar. Parking may be scarce come Memorial Day, and the waits may be out-the-door long, but there’s no contest where the best Mex is around. Try the variety of different salsas at their salsa bar (there’s four original flavors for all tastes, from super mild to super hot). For more good Mon Co. eats, read this.

8. Frontera Grill – Chicago, IL

Photo courtesy of Frontera Grill on Facebook

The busy flagship restaurant of chef Rick Bayless, you’ll find seating rather scarce if you don’t make a reservation. But it’ll be well worth the trouble. In 1994, it was ranked the world’s third best casual dining restaurant by the New York Times, and, in 2011, the Chicago Sun Times called it “a study in the art of Mexican cookery.” But the Windy City offers many more delicious treats to discover some of its gems, check out this article.

9. Raging Burrito – Decatur, GA

Photo courtesy of Raging Burrito on Facebook

This amazing eatery near Atlanta, Georgia offers more than 50 types of tequila and many types of craft beer. Yeah, you read that right: 50. They also offer a seriously good burrito, and all y’all familiar with the ATL definitely need to know about this place, ASAP.

10. Mamacita – San Francisco, CA

Photo courtesy of Mamacita on Facebook

“Toto, we aren’t in San Fran anymore,” goes the famous quote from Dorothy in the Wizard of Oz. Once you step through the doors of Mamacita, you’ll be instantly transported from its hilly streets to the courtyard of a little village in Mexico. At least that’s what it feels like anyway. Be transported to blue skies and a little adobe house kitchen, and habla some Espanol, si? But there’s way more to San Francisco. Check out its awesome street food here.

11. Mary & Tito’s Cafe – Albuquerque, NM

Photo courtesy of thebeardedvegans on Instagram

Where better to get quality Mexican food than in New Mexico? For all those in the know, this cafe is a local fixture and known for providing goodies like their amazing red chiles, tamales, and chiles rellenos. Heck, yeah.

12. La Taquiera – San Francisco, CA

Photo courtesy of La Taquiera on Facebook

What? San Fran again, you say? Yes. This place has recently been named the ““Best Burrito Place in America” by Five Thirty-Eight after an extensive nationwide search. A pretty big deal if you ask me. Buh-bye, Chipotle. See ya later.

13. Calexico – New York, NYC

Photo courtesy of Calexico on Facebook

Calexico is the brainchild of three brothers who moved from California to the Big Apple and missed their local cuisine, so they decided to bring it to NYC! And boy, are we happy that they did. After a Martha Stewart show appearance, they hit the big time, and their trademark marinated steak burrito became embedded in the NY food scene. Are you a NY food lover (perhaps even a food snob)? Read this.

14. Chile Pepper – Yuma, AZ

Photo courtesy of Chile Pepper on Facebook

The Chile Pepper first opened its doors way back in 1954, so you know it’s gotta be good if it has lasted so long. This chilled out, drive-through place serves casual Mexican so you can enjoy the vibe without worrying about whether or not you’ve got guac on your t-shirt again.

15. Black Bear Burritos – Morgantown, WV

Photo courtesy of Black Bear Burritos on Facebook

Applachia knows how to dish out the good Mex at this fantastic place in West Virginia. They like to get culturally creative with their offerings, too: customers can choose between Jamaican jerk chicken, Teriyaki, Thai, Indian, and more flavored meats for their burritos and other dishes. You can even try their homemade kiwi salsa. We promise you’ll like it.

16. Angela’s Cafe – Boston, MA

Photo courtesy of Angela’s Cafe on Facebook

This lil’ cafe is dedicated to serving authentic Mexican food straight from Puebla. Yup, you got it: this is exactly how you’re going to escape the New England cold all winter. If it’s a particularly cold day (as it often is), why not pair your tacos with this warming apple cider?

17. Best Burritos – El Cerrito, CA

Photo courtesy of qt.skysthelimit on Instagram

This no-frills burrito place dishes out what it knows, and it knows burritos. Forget about pretentious, we like open air strip mall counters where we can dine and eat burritos without judgment. But there’s more to the Golden State that meets the eye. Check out some of these amazing foods synonymous with CA.

18. Chihuahua Family Mexican – Ferndale, WA

Photo courtesy of tripadvisor.com

Jumbo portions? We’ll take two, please. When they have “family” in the name, does that mean family-sized? It most certainly does. Still missing the PNW? Read this.

19. Besito Mexican Restaurant – Huntington, NY

Photo courtesy of Besito Mexican Restaurant on Facebook

Popular amongst the Long Island celebrity set (I mean, have you seen Long Island Medium?), you may see some of your favorite celebs hanging out at this long-time favorite restaurant. This upmarket bistro serves inventive Mexican classics and some really, really good drinks. Know what else is good in Long Island? We do.

20. Los Tacos No. 1 – New York, NY

Photo courtesy of Los Tacos No. 1 on Facebook

Los Tacos No. 1 began when three friends from Tijuana, Mexico decided to bring the tradition of the taco to NYC. And boy, are we thankful. The delicious tacos come from secret family recipes, so you know it’s good stuff. Just like your mama’s (if your mama was a Mexican cooking genius, of course). You can even pair it with some wine.

21. El Dorado Cantina – Las Vegas, NV

Photo courtesy of El Dorado Cantina on Facebook

In a land where much is illusory, the food at El Dorado Cantina is 100 percent real. They bring farm-to-table to Vegas, Mexican style, and we absolutely love that. All of the food is organic and non-GMO, and meals will even be labeled with where the ingredients are all sourced from (and we’re so excited about that!). Here’s why we’re learning all about GMOs.

22. Red Iguana – Salt Lake City, UT

Photo courtesy of Red Iguana Restaurant on Facebook

This place is most famous for its mole (a traditional, savory cocoa-infused sauce), and we totally dig it. The most famous dish just happens to be their Puntas De Filete A La Nortena which are sirloin tips sauteed with bacon and served with almond mole. Like mole too? Try these other cool traditional Mexican items. Commence noshing, now.

23. Ono Tacos – Lahaina, HI

Photo courtesy of Ono Tacos on Facebook

Locals know that Ono is the only place to go after a morning dip in the ocean and finishing off a great surfing session with fish tacos and shrimp burritos. This walk-up Mexican stand is especially known for its burritos, tortas, and combo plates. Here’s some other insane stuff you must eat in Hawaii.

24. Mas Tacos – Nashville, TN

Photo courtesy of Mas Tacos on Facebook

How does chicken tortilla soup sound right now? They’re even more creative with their ah-mazing tacos, which will have you continually saying “uno mas!” Try the pulled pork or fried fish with dill yogurt, spicy carne molida with tomatoes and fresh corn, quinoa with roasted tomato salsa, or chicken with charred onions and jalapenos. Like Nashville food trucks? Try these. Get your stomach r-e-a-d-y.


Chicken Burrito Bowls Keyword chicken burrito bowls Author Marjorie @APinchOfHealthy

Ingredients

  • 1 pound Mexican shredded chicken
  • 4 cups Rice cooked - plain or cilantro lime rice both work great
  • 1 cup Corn cooked (optional)
  • 1 cup Black beans canned, drained and rinsed (optional)
  • 1 cup Fresh tomatoes diced (optional)
  • 1/2 cup Guacamole optional - use store-bought or homemade guacamole
  • 1/2 cup Salsa optional - use store-bought or homemade salsa
  • Other options: cilantro lettuce, shredded cheese, diced avocado

Instructions

Assemble the Mexican shredded chicken, rice (plain or cilantro lime) and whatever else sounds good! Some of our favorites: corn, black beans, tomatoes, guacamole, salsa, sour cream, shredded cheese, cilantro, diced avocado, squeeze of lime.

Recipe Notes

One pound of chicken makes approximately 4 to 6 burrito bowls.

Measurements are approximate and were mostly used to calculate nutrition information. You can use more or less of any ingredient and customize it to your preference.

Related posts:


Better-Than-Chipotle Burrito - Recipes

We never thought we would say this but yes, there are burrito bowls that are better than Chipotle. And the best part is YOU can make them in the comfort of your own home.

Since we’ve been at home more because of the coronavirus, we’ve been experiementing in the kitchen by recreating our favorite restaurant meals.

We’ve seen other copycat Chipotle recipes, but honestly weren’t impressed. They were just pretty much taco bowls. We really wanted our bowls to taste like Chipotle, and not to brag, but they turned out even better.

We thought of all of our favorite ingredients that we put in our Chipotle bowls and started from there. We got flank steak from Trader Joe’s, covered it with taco seasoning and cooked it on a cast iron skillet. For the rice, we used organic Texmati rice and followed the normal instructions. We also cooked some frozen sweet corn.

For the pico de gallo, we chopped up some red onion, jalapeño, cilantro, tomato and squeezed a lime over it. We also grinded some salt and pepper.

Lastly, we added sour cream, cotija cheese (from Trader Joe’s) and sprinkled some shredded mozzarella.

You can add lettuce and black beans if you want. You can also add a corn salsa (which is like the medium salsa at Chipotle). There’s a good one from Trader Joe’s you can use, but honestly it tastes great without it

We love making these burrito bowls not only because they are tasty, but also because we have enough left over for another meal for the both of us. It’s an easy meal to meal prep too.