Wednesday, March 29, 2017

Lunch Southwestern Style

Chipolte Burrito Bowls Southwestern Style
Skip the calories of Chipotle and try these burrito bowls right at home. It’s easier, healthier and 10000x tastier!
Recipe serves 4-6. This creative idea makes for a wonderful lunch, supper or an outdoor gathering with your favorite margaritas.   
Thanks Becky for the inspiration and the lunch.
  • 2 cups uncooked long grain rice or Mexican style rice
  • 4 cups cooked chicken diced, beef or chicken sausage, warmed in a crock pot   
  • 1 cup salsa, homemade or store-bought
  • 4 cups Romaine lettuce, chopped
  • 1 (15.25-ounce) can whole kernel corn, drained
  • 1 can (15-ounce) black beans, drained and rinsed
  • 4 Roma tomatoes, diced
  • 1/1/2 cups red onions, diced
  • 2 cups Mexican Four Cheeses 
  • 1 avocado, halved, seeded, peeled and diced
  • 2 tablespoons chopped fresh cilantro leaves

For the Chipotle Cream Sauce 
  • 1 cup light sour cream
  • 1 tablespoon chipotle paste or 2 tablespoons chipotle peppers, in adobo sauce, can be substituted for chipotle paste.
  • 1 clove garlic, pressed
  • Juice of 1 lime
  • 1/4 teaspoon salt, or more, to taste
  • To make the chipotle cream sauce, whisk together sour cream, chipotle paste, garlic, lime juice and salt; set aside.
  • Cook rice according to package instructions.
  • To assemble the bowls, Set out each ingredients in a bowl. Start out with rice, beans and meat and go from there with all the choices. Let guests serve themselves. 
  • Serve immediately, drizzled with chipotle cream sauce.

and if you happen to be in Tucson area stop by Old Town Artisans for their delicious Prickly Pear Margarita, a signature state drink.

1 comment:

  1. Oh, I wish I was sipping that pinkest ever Margarita with you in that beautiful sunshine. Grey skies and in the 30s here in Minnesota. :(