Chipotle at Home

Who doesn’t love a chipotle burrito or bowl? Unfortunately, their large portions and high sodium make eating this “healthy” meal quite unhealthy. On the bright side, we can easily make our own burrito bowl at home for a fraction of the calories.

Here’s what you need:

1 jalapeno, diced

1 bunch of cilantro, finely chopped

2 ears of corn, boiled and cut off ear (or equivalent amount from can or frozen)

3 medium tomatoes

1 can of black beans

1 cup of brown rice

5 limes

1 medium red onion, diced

Salt

To start with your guac:

Scoop out and mash up your avocado, add chopped cilantro and onions. Squeeze in 1/2 lime, 1/4 jalapeño, and salt to taste. Mix and keep covered and refrigerated until ready to eat.

Pico de Gallo:

Dice your tomatoes into small pieces, mix in 2 tablespoons of cilantro, 2 tablespoons of red onion, the juice of 1 lime, and 1/4 of the diced jalapeño. Salt to taste and mix well.

Cilantro lime rice:

Follow instructions for rice on package. After cooking, mix in 2 tablespoons of cilantro, the juice of 1/2 of a lime, and salt to taste.

Corn salsa:

Mix your corn, 2 tablespoons of cilantro, 2 tablespoons of red onion, the juice of one lime, 1/2 of the diced jalapeño, and salt to taste.

Add your own amounts of shredded cheese, chopped lettuce, and you can replace the sour cream with Greek yogurt. You can also add hot sauce (it’s calorie free!) if you like your bowl to have some kick.

Add your own choice of meat, you can grill a chicken breast or steak, buy a rotisserie chicken, or simply pan fry your choice of meat and season it to your own liking to add to your burrito bowl.

If you can’t live without the chips, you can simply cut up corn tortillas (I like the extra thin corn tortillas) into triangles and bake them until crispy in replacement of the fried chips. Or you can cut them into strips and bake them to place on top of the bowl to give it a crunch.

This is a great meal to use as a meal prep for the week as it’s easy to make a large portion and easily put together (I normally keep my cold foods together like the salsa and guac in a separate container than the warm foods like the meat, rice, and beans so I can heat those up without ruining the meal).