Knockoff Chipotle Burrito Bowl

                                       

Preparing a Burrito Bowl using leftover grilled meat (steak, chicken, or pork)

This is a great way to use up leftover grilled meat and you can use canned beans and store-bought pico de gallo (or tomato salsa if preferred). There is a lot of protein and fiber and less bad carbs without the tortilla, but you can also make this a burrito if you wish. You can make all of it ahead of time and then just heat up and assemble as you desire. You can also substitute parsley for cilantro if you don’t like the taste of it, or just leave it out.

Once all the items are cooked, assemble the burrito bowl as follows: Rice and beans at the base. Top with diced meat. Then add your salsas/pico de gallo, chopped lettuce, cheese, sour cream if desired.

MEAT

Reheat & dice up the leftover meat.

FRESH CORN SALSA

2 ears white or yellow corn

2 tablespoons cilantro, finely chopped

2 tablespoons red onion, small diced

Juice of 1 lime

Cook corn and remove kernels. When corn has cooled, add cilantro, red onion, lime juice, and salt to taste. Mix well, cover, and refrigerate until serving.

PICO DE GALLO

3 medium tomatoes, seeded and diced

2 heaping tablespoons cilantro, chopped

2 tablespoons red onion, diced

Juice of 1 lime

Half of 1 jalapeño, seeded, deveined, and fine diced. Jalapeños vary significantly in heat, so test yours to see how much you want.

Salt

Mix all ingredients in a bowl and salt to taste. Cover and refrigerate until serving. Do not skip the seeding of the tomatoes — it really is crucial to getting the right consistency.

CILANTRO LIME WHITE RICE

1 cup long grain white rice

1 3/4 cups water

1 tablespoon butter

1 handful cilantro, finely chopped

Juice of 1 lime

Salt to taste

Mix rice, water, and butter in a medium pot. Bring to a boil, then reduce heat to low and cover for 15 minutes. After 15 minutes, turn the heat off and keep covered for five minutes. After five minutes, fluff rice with a fork and mix in the cilantro, salt, and lime juice.

SEASONED BLACK BEANS OR PINTO BEANS (your preference)

1 15-ounce can black beans or pinto beans, rinsed

1 tablespoon vegetable oil

1 large sliced red onion, diced

1 large pinch cumin

1 large pinch chili powder

Salt to taste

In a medium non-stick pan, heat the vegetable oil on medium-high heat. Add the onions, and sauté until soft. Add beans, cumin, chili powder, and salt, and simmer on medium-low for about 15 minutes. If these are done before your other elements, just keep them covered on extra low heat until serving.