Chipotle Bean Burritos Recipes

HOMEMADE CHIPOTLE BURRITO

Steps:

• Rinse beans and place in a large saucepan. Cover with water 2 inches higher than beans and soak overnight. Drain beans in a colander and rinse. Return to saucepan or stock pot. Add water and bring to a boil. Add oil, cumin and cilantro to pan with black beans. Cook over low heat, stirring occasionally, until beans are fully cooked and flavors have combined, about 90 minutes. Remove from heat. Find and remove bay leaf and drain excess water. Set aside to serve. In a 2-quart heavy saucepan, heat oil over low heat, stirring occasionally until melted. Add rice and lime juice to pot. Cook until rice is almost translucent. Add water and salt to pot and bring to a hard boil. Once water boils, cover and reduce heat to low. Simmer and cook undisturbed until rice is tender and water is fully absorbed, about 15-20 minutes. Turn off the heat and leave pot covered for 30 minutes to allow rice to steam. Do not remove cover or stir rice. Transfer rice to a medium bowl and fluff with a fork. In a small bowl or ramekin, mix lime juice and salt together. Pour over rice and stir to combine. Add cilantro to rice and stir to combine. Chop vegetables and oregano and toss together in a small bowl. Heat oil in a medium skillet over medium-high until simmering. Sauté vegetables until fragrant and starting to brown on edges slightly, about 5 minutes. Remove from heat and reserve in bowl. Core and seed tomatoes. Dice into small pieces and place in a medium bowl. Mince jalapeño and onion. Add to bowl with tomatoes. Add juices, cilantro, and salt to bowl with tomato mixture. Stir to combine. Cook corn in a small saucepan. Drain and reserve in a medium bowl. Mince poblano chilies and cook in now-empty sauce pan over medium-high heat until fragrant, about 3 minutes. Remove from heat and add to bowl with corn. Mince poblano chilies, jalapeño, and onion. Add to bowl with corn. Add juices, cilantro, and salt to bowl with corn mixture. Stir to combine. Using a knife, cut avocados in half and remove pits. Using spoon, scoop out green flesh into a medium sized non-reactive bowl. Using a potato masher (or a fork), mash the avacados. Add chopped onion, lime juice, salt, and pepper. Mix with a spatula until well combined. Chop tomato. If serving immediately, mix in with guacamole. Otherwise, store tomatoes in an air tight container and mix into guacamole right before serving. Place sour cream in a small bowl for serving on burritos. Shredded cheese and mix together in a medium bowl. Wash several pieces of fresh romaine lettuce. Dry each leaf. Roll each left up tightly. Using a sharp knife, cut rolled up leaf into 1/4-inch pieces, creating long, thin strands of shredded lettuce. Reserve in a bowl. Top tortilla with your favorite mix of homemade Chipotle-style toppings. To roll, fold in sides of tortilla over rice, fold tortilla edge closest to you over toppings, and pull tortilla edge farthest from you down, tightening wrap as you go. It takes some practice, so have a fork handy for the first few burritos while you get the hang of it.

CHIPOTLE CHICKEN BURRITOS

Steps:

• Heat the oil in a medium pot over medium-high heat. Add 1/2 cup pico de gallo, the chopped chipotle and adobo sauce to taste; cook until the mixture starts to sizzle, about 2 minutes. Add the beans and 3/4 cup water; bring to a low boil, then stir in the chicken and cook until the mixture is slightly thickened, about 2 minutes. Stir in the cilantro and season with salt.
• Heat the tortillas as the label directs. Arrange the rice horizontally in the lower half of each tortilla, leaving a 1 1/2-inch border on all sides. Top evenly with the cheese, chicken mixture, lettuce and the remaining pico de gallo.
• Fold the bottom edge of each tortilla snugly over the filling, tuck in the sides and roll up tightly. Cut the burritos in half and serve with guacamole if using.

BURRITO BOWL WITH CHIPOTLE BLACK BEANS

Steps:

• Cook the rice following pack instructions, then drain and return to the pan to keep warm. In a frying pan, heat the oil, add the garlic and fry for 2 mins or until golden. Add the beans, vinegar, honey and chipotle. Season and warm through for 2 mins.
• Boil the kale for 1 min, then drain, squeezing out any excess water. Divide the rice between big shallow bowls and top with the beans, kale, avocado, tomato and onion. Serve with hot sauce, coriander and lime wedges, if you like.

CHIPOTLE AND BLACK BEAN BURRITOS

Steps:

• In 10-inch nonstick skillet, heat oil over medium-high heat. Add onion and garlic; cook 6-8 min, stirring occasionally, until onion is tender. Stir in beans and chiles. Cook, stirring frequently, until hot.
• Place 1/4 of the bean mixture on center of each tortilla. Top with cheese and tomato.
• Fold one end of each tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold remaining end down. Place seam side down on serving platter or plate. Serve with salsa and sour cream.