Chipotle is a pretty popular restaurant here in Auburn. I’ve only had their food once (a vegetarian burrito) and it was pretty good. While I was on Pinterest the other day I came across a website that had a copycat recipe for a Chipotle bowl. I’ve seen these before and they look amazing! I also love dishes that have a bunch of colorful vegetables in them. The great thing about this recipe is that the hardest part is waiting for the flavors to fully develop. (It takes at least two hours to marinate). The ingredients are:
- 1 clove of garlic, minced
- 1 Tbsp. lime zest
- Juice of one lime
- 1/4 tsp. sea salt
- 4 Roma tomatoes, diced
- 1 orange bell pepper
- 1 red bell pepper
- 1 yellow bell pepper
- 1 can black beans, drained and rinsed
- 1 cup frozen corn
- 1/2 cup cilantro, roughly chopped
- 2 tsp. olive oil
- Ground cumin (optional)
- Brown or white rice, couscous, or quinoa (optional)
Wash and cut all the fresh vegetables up and mix together in a large bowl. Add the lime zest, lime juice, salt, black beans, corn, olive oil and cilantro then mix well. Cover the bowl with saran wrap and place in the refrigerator for at least two hours to let the flavors develop.
When you are ready to eat, prepare some rice, couscous, or quinoa and serve with the vegetables on top. This is optional, but I wanted some rice to eat with the veggies. I also sprinkled some cumin on top. Alternatively you could use any other type of seasoning that you enjoy. This recipe is so versatile; you could do just about anything with it. The recipe originally called for an onion and a jalapeño but I chose not to add them.
This is a filling dish that you can fix in an instant! Enjoy.