If you like the restaurant Chipotle, or just Mexican style food in general, then this meal is for you.  This Chipotle style burrito bowl is filled with all kinds of good for you veggies and great flavors.  I love Mexican food and we eat it quite often in our house and this is probably one of my favorite Mexican style recipes.  It does take a little work to put together, but I think the end results are worth it!

To assemble this Chipotle Style Burrito Bowl, you need Cilantro Lime Rice, Chili Verde, Black Beans, corn salsa, a good quality salsa, Monteray Jack cheese, lettuce, sour cream and guacamole.  This makes a large bowl or you could also roll it up into a large burrito size tortilla. Feel free to pick and choose what you put in your very own homemade Chipotle Style Burrito Bowl; I enjoyed it all!

Chili Verde

yields: 10-12 servings*

1 tablespoon canola oil
2 – 2 1/2 pounds boneless pork roast, fat trimmed
salt and pepper to season roast
1 onion
3 cloves of garlic, minced
1 (15 oz) can green enchilada sauce
1 (4 oz) can diced green chilies
1 (14 oz) can diced tomatoes with green chilies
1 beef bouillon cube
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon black pepper

Instructions:

Cut the roast into 3 chunks. Season the pork liberally with salt and pepper. In a large pan, heat the oil over medium heat until it is shimmering and hot.  Add the pork, browning until the pork is golden and well-browned on all sides. This does not take long, so be careful no to leave the pork too long on one side. Add the onion and garlic to pan with the pork. Cook for 1-2 minutes, stirring often. Remove the pork, garlic and onion from the pan and place in the slow cooker. Add the rest of the ingredients to the slow cooker, stirring once everything is added. Cover and cook on low for 8-9 hours.  Once the roast has cooked, remove the roast to plate to shred. Cover the plate with foil to keep warm. Pour the liquid from the slow cooker into a large saucepan and bring it to a boil on the stove. Let the mixture simmer vigorously over medium-low or medium heat for 20-30 minutes or until the liquid has reduced and thickened. Make sure to stir often so the mixture does not stick/burn to the bottom of the pan. Once the liquid mixture has reduced and thickened, return it back to the slow cooker, along with the roast. Stir. Turn the slow cooker on high and heat through.

*Note: I halved most of the ingredients in this recipe. The original recipe states that it serves 8-10. We have gotten many more servings out of this recipe even with the recipe being halved.

Leftover tip: This pork is great leftover! All you need to do is heat and eat!

Recipe Source: slightly adapted from Mel’s Kitchen Cafe

Cilantro Lime Rice

yields: 6 servings

1 teaspoon oil
2/3 cup basmati rice or 1 cup long grain rice
1 lime, juiced
1 cup of water (or 2 cups of water if using long grain rice)
1/2 teaspoon salt
2 tablespoons fresh cilantro, chopped

Instructions:

Heat oil in a medium or large pan until hot and shimmering. Add rice and stir for 1 minute. Add the lime juice and stir for 1 minute. Next, add the water and salt and bring to a boil. Cover the pan and boil until rice is tender and all the water is absorbed. Remove pan from heat and add stir in the cilantro.

Leftover tip: This rice tends to dry out when reheated. If eating the rice alone, you may want to add more lime juice before reheating. If eating the rice with something else it is not really noticeable.

Recipe Source: slightly adapted from Lynn’s Kitchen Adventures

Quick and Easy Black Beans

1 can beans, drained and rinsed
1/4 tablespoon olive oil
1/2 small onion, diced
1 garlic clove, minced
1/3 cup chicken broth or water
1/8 teaspoon cumin
1/8 teaspoon oregano
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 lime, juiced

Instructions:

In a small saucepan, heat the oil over medium-high heat until hot. Add the onion and saute for 3 minutes or until they start to become translucent. Add the garlic and saute for 30 seconds. Next, add the beans, broth (or water), and remaining seasonings and bring to a boil. Reduce heat to low and simmer for 7 minutes, stirring occasionally. Once the beans are done cooking, add the juice of the lime.

*Note: This recipe was halved from the original

Leftover tip: These beans reheat wonderfully!

Recipe Source: slightly adapted from Our Best Bites

 

Guacamole

yields: 4-6 servings

3 ripe avocados
1/4 – 1/2 cup chunky salsa
1 lime, juice of
salt, to taste

Instructions:

Seed, peel and dice avocados. Place in a medium sized bowl. Using a potato masher or fork, slightly mash the avocados to the desired consistency. Add salsa and lime. Stir. Taste and add salt as needed.

Leftover tip: Avocados brown very easily. This is best enjoyed right away. However, I have found the lime juice keeps this guacamole from browning too much and have been able to use this guacamole 1-2 days after making it.

Recipe Source: slightly adapted from my mother-in-law, Nancy