Where are my Chipotle lovers at?! If you’ve eaten out way too many times this week, but you’re craving that good’ ole tex-mex… you’ll want to try my copy-cat Chipotle Burrito Bowl! It’s one of those recipes we make on repeat each week because it has our 3 check factors: 1. Quick to make. 2. Flavor is on point. 3. Big-time money saver!
So what are you waiting for? Let’s get cooking!
SERVES: 2-3 PEOPLE
TOTAL TIME: 30 MINUTES
GROCERY HAUL
Chicken tenderloins
Black beans
White rice
Lettuce
Green bell peppers
Red bell peppers
White onion
Avocado
1/2 Lime
Cilantro
2 tbsp Worcestershire sauce
1 tbsp Chile powder
1 tsp Cumin
1 tbsp Garlic powder
1 tbsp of Honey (other option: brown sugar)
Pinch of Black pepper
Pinch of Salt
LET'S GET COOKING!
Let’s grill all of our delicious veggies in a pan over medium heat with some olive oil. Slice your green + red bell peppers and white onion and pop them in the pan. Add the honey (or brown sugar), 1 tbsp of Worcestershire sauce, and a pinch of black pepper + salt. Once they soften and have a nice char on then transfer them to a bowl.
Dice your chicken tenderloins and add them to the same pan you grilled your veggies. Add 1 tbsp of Worcestershire sauce, Chile powder, cumin, garlic powder, and a pinch of black pepper + salt. Sauté until they are fully cooked and have a golden color.
I had leftover rice, warmed up a can of Goya black beans, and a bag of chopped lettuce.
Pit your avocado and scoop out the meat into a small bowl, add your lime juice and a pinch of salt, then mash.
To construct your bowl: add your rice, lettuce, veggies, chicken, black beans, and top with avocado.
Now to enjoy the best homemade tex-mex! Let me know what you guys think of this recipe in the comment section.
Made this dish? Snap a picture and tag me on Instagram! @lexiloza