Tuesday, 1 January 2013

Chipotlé Mexican Mania

Living in Toronto, we quickly learned to love Chipotle Mexican Grill. Their burritos and bowls are the best. Fresh ingredients, loads of vegetables - what's not to love? Oh wait the price! We much prefer making our own at home! We've gathered and worked on a delicious guacamole, cilantro-lime rice and mexican black beans, all inspired by Chipotle's vegetarian fair. All the recipes are fresh, easy and delicious, so give them a try!

Serves: 4


  • 2 Hass Avocados, ripe and mashed
  • 1/2 jalapeno pepper, seeded and minced
  • 1-2 tbsp red onion, finely chopped
  • 2 heaping tbsp chopped cilantro (fresh)
  • 1/4 lime juiced or 2 tsp lime juice
  • 1/8 tsp salt or to taste

Mash avocado and then mix together with all other ingredients in a bowl and serve with chips or as a topping for burritos, bowls, tacos,... 

Cilantro lime Rice

  • 1 cup long grain rice
  • 2 cups water
  • 2 tbsp chopped cilantro
  • 1/2 lime, juiced or 1 tbsp+ 1 tsp lime juice
  • 1/8 tsp salt

Cook rice with two parts water in a rice cooker or on the stove in a medium sauce pot, following package instruction. 
When all water is absorbed, remove from heat and let steam for 5 minutes.
Mix salt and lime juice together and then add to the rice along with the cilantro.
Mix and serve.

Black Beans

  • 2 cans black beans, 1 drained, 1 undrained
  • 1 clove of garlic, minced
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/8 tsp asian 5-spice (or allspice)
  • 1/4 tsp sugar
  • 1/8 tsp salt or to taste
  • optional: 3 chipotles en adobo sauce, minced

Combine all ingredients in a small pot and stew over medium heat for around 30 minutes.

• Serve with lightly sautéed green peppers and red onions, cheese, lettuce and salsa on a large tortilla to make your burrito.
• If you prefer burrito bowls, as I do, layer the ingredients: rice, beans, sautéed green peppers and red onions, crunchy lettuce (ex. romaine), with salsa, cheese, and guacamole, grab a fork and dig in!