Ummm. YES.

I. Love. Chipotle. I believe I have shared this on here before. It is just SO fantastic. It’s delicious and it’s fairly healthy so you just FEEL good when you’re done eating. Unless you go for their burrito’s of course, which are just freakishly fatty. I personally get the burrito bowl every time. I have recently discovered that I am not the only one who loves this dish because I have stumbled upon several different recipes now. And tonight I made a bowl. And it was PHENOMENAL. I could have eaten 2. Or 3. If my first bowl wasn’t as large as my stomach… Anyway. I will be making this recipe again. For definite. And you should too.

Chipotle Style Barbacoa Burrito Bowl

  • Servings: 4
  • Difficulty: easy
  • Print


  • Cilantro Lime Rice (recipe to follow)
  • Garlic Black Beans (recipe to follow)
  • Barbacoa Beef (this needs to cook in the crockpot for several hours but requires minimal work)
  • Corn Pico De Gallo (recipe to follow)
  • Lettuce, chopped
  • Avocado, chopped
  • Monterey Jack Cheese, grated
  • Chipotle Cream Sauce (recipe to follow)
  • optional: green onions, olives, hot sauce, salsa


  1. Layer ingredients in bowl as you wish. I prefer rice, beans, meat, cheese, veggies, sauce.



  • 1 c. brown rice
  • 2 c. water
  • 1/2-1 jalapeno pepper, seeded and roughly chopped
  • 1/2 medium bunch cilantro, coarsely chopped
  • 1 garlic clove, coarsely chopped
  • 1/2-1 tsp. coarse salt
  • Juice from 1/2 a lime
  • 1/4 c. water
  • 1/2 a small onion, chopped
  • 1-2 T. oil


  1. Place the rice in a pot and cover with water. Soak for 5 minutes then drain, rinsing until the water runs clear. Add 2 cups of water. Bring water to a boil, lower heat, cover and simmer 30 minutes.
  2. While rice is cooking, place the jalapeno, 1/4 cup water, cilantro, garlic, lime juice and salt in a food processor and process until smooth.
  3. In a medium saucepan heat the oil over medium-high heat. Add the onion and cook for about 2 minutes, until slightly softened. Once rice is done cooking add the onion and jalapeno mixture, cover and cook another 10-15 minutes, until the rice is tender. Turn off the heat but keep the pan covered and let it rest for 5 more minutes. Fluff the rice and serve.



  • 1 can Black Beans, drained and rinsed
  • 2 cloves garlic, crushed and roughly chopped
  • 1 cup water
  • 2 bay leaves
  • 1/2 tsp salt
  • 1/2 small onion, chopped
  • 1 T. oil


  1. In a medium pan, heat oil and add onion. Saute onion until translucent. Add garlic and cook for a minute more.
  2. Add beans, salt, bay leaves, and water to pan. Bring to a boil, then simmer for 30 minutes. Stir occasionally.



  • 3 tomatoes, chopped
  • 1/2 small onion, chopped
  • 1/2-1 jalapeno, chopped (depends on how hot you want it)
  • 1/4 c frozen corn
  • large handful cilantro, chopped
  • 1/2 an avocado, chopped
  • 1/2 a lime, juiced
  • 1 T. olive oil
  • 1/2 tsp. salt


  1. Throw all ingredients in a bowl, stir to combine.



  • 1/2 c. sour cream
  • 1-2 chipotle peppers in adobo sauce (depends on how hot you like it)
  • 1-2 tsp. adobo sauce
  • 1 small garlic clove, crushed
  • 1/2 a lime, juiced
  • 1/4 tsp. salt, or more, to taste


  1. Throw ingredients in a blender or mix by hand until creamy and smooth.


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