Summer is here, and as much as I love rich, slow cooked dishes, soups, all that hearty stuff, it’s time to eat a little lighter. I recently made a Burrito Bowl, just because I really like Chipotle, but I can’t always get to one, and I don’t always want to spend the extra money on ordering out. So, I made my own. I ended up making mine vegetarian, because let’s face it, I can’t duplicate Chipotle’s recipes for their meats, and I do try to eat meat free meals at least every once in a while. This came out totally amazing, and it’s easy to assemble and prepare.
What you’ll need:
- 1 cup cooked white rice
- 1 head of Romaine lettuce, cut into one inch pieces
- 1/2 cup Del Monte diced tomatoes
- 1/2 cup La Costena refried beans
- 1/2 cup Goya black beans
- 1/2 cup Del Monte whole kernel corn
- 1/2 cup Tostitos medium salsa
- 1 cup Daisy sour cream
- 2 tbsp La Morena Chipotle sauce
- 1 garlic glove, minced
- juice of 1/2 lime
- salt to taste
- 8 oz Cheddar cheese, shredded
To make the chipotle cream sauce, combine sour cream, chipotle sauce, garlic, and lime juice in a medium bowl. Mix well. Add salt to taste.
To assemble the bowl, start by covering the bottom of the bowl with the lettuce. Lengthwise, add a layer of rice.
Lengthwise, add layers of corn, black beans, refried beans and diced tomatoes. On top add layers of chipotle cream sauce and salsa. Add Cheddar cheese.