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.

Ingredients: 

• 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

Directions:

• 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.
  

Bougainvillea

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