Chipotle Burrito Bowl (Copycat Recipe)

• servings: 4 servings
• active time: 35 minutes
• total time: 2 hours 5 minutes

Ingredients

1 recipe Chipotle Chicken

2 cups Cilantro Lime Rice

1 recipe Easy Corn Salsa

15 ounce can black beans (lightly drained)

4 cups shredded romaine lettuce

1 cup shredded Monterey Jack cheese

1 recipe Chipotle Guacamole

½ cup sour cream (garnish)

1 lime (cut into wedges, for serving)

2 to 3 medium tomatoes (1 to 1½ pounds, cut into ¼ -inch pieces)

¼ cup finely chopped red onion

¼ cup finely chopped fresh cilantro

3 jalapeño peppers (finely chopped)

1 tablespoon fresh lemon juice

1 tablespoon fresh lime juice

Salt (to taste)

Directions

Prepare the Ingredients

Prepare the individual recipes listed above according to the directions. See below for the Fresh Tomato Salsa instructions.

Warm the black beans in a small saucepan over LOW heat.

For the Fresh Tomato Salsa

Combine the tomatoes, onion, cilantro, and jalapeño peppers in a small bowl. Squeeze the lemon and lime juice over the top and season with salt, to taste. Toss lightly. Cover and refrigerate until ready to serve.

Assemble the Bowls

Assemble the bowls by dividing the cilantro lime rice, lettuce, chicken and beans between 4 salad bowls. Garnish each bowl with cheese, guacamole, corn salsa, fresh tomato salsa, and sour cream. Serve the bowls with lime wedges, if desired.

Nutrition

• Serving Size: 1 bowl
• Calories: 836 kcal
• Total Fat: 38 g
• Saturated Fat: 15 g
• Unsaturated Fat: 20 g
• Trans Fat: 0.01 g
• Cholesterol: 108 mg
• Sodium: 1486 mg
• Total Carbohydrate: 84 g
• Dietary Fiber: 20 g
• Total Sugars: 7 g
• Protein: 48 g