Burrito bowl – Chipolte style

20151028_193540I love eating at Chipolte, especially the burrito bowl. So the other night when we had Rindy and Aaron over for dinner we decided to make Chipolte at home! The food turned out great. Kris and I always do the burrito bowl since we do not eat wheat but for R and A we grabbed some large tortillas to make burritos.20151028_183318You will need quite a few ingredients to pull this off. Including:

  • Grilled chicken or flank steak
  • rice
  • black beans
  • refried beans
  • green pepper
  • onion
  • shredded cheese
  • lettuce
  • salsa
  • sour cream
  • guacamole (I made fresh – recipe below)

For the meat – season with salt, pepper, chili powder and garlic powder. Grill until cooked and slice into strips. Cook the rice and beans according to package directions. Saute the pepper and onion in olive oil until tender, about 7 minutes. Warm the tortillas and lay everything out. Grab a tortilla or a plate and start building your burrito!20151028_193150No need to eat out when you can make this at home. One thing to note – you will have a lot of bowls to clean up:)


3 ripe Haas avocados
3 tablespoons freshly squeezed lemon juice (1 lemon)
8 dashes hot pepper sauce
1/2 cup small-diced red onion (1 small onion)
1 large garlic clove, minced
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 roma tomatos, seeded, and small-diced

Cut the avocados in 1/2, remove the pits, and scoop the flesh out of their shells into a large bowl. (I use my hands.)
Immediately add the lemon juice, hot pepper sauce, onion, garlic, salt, and pepper and toss well. Using a sharp knife,
slice through the avocados in the bowl until they are finely diced. Add the tomatoes.
Mix well and taste for salt and pepper.

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