Tuesday, June 19, 2012

make your own Chipotle

You, too, can make your own Chipotle at home.  Although not as speedy as the restaurant fare, it's definitely healthier -- I can control my portions better, and don't feel compelled to drink a gallon of water after my meal.  :)

(Notice that I still felt I "needed" an extra-large portion of guacamole.  Other components are more in check, though!)  :)

In my "burrito bowl at home" --
cilantro-lime rice (i.e., cook up some brown rice and add minced cilantro and the juice of one small lime)
black beans (from my freezer, although rinsed, canned beans would work just fine, too)
fajita veggies (a small red onion and two small green bell peppers, fried up in a freaking-scorching cast iron skillet, seasoned with a pinch of salt and a few dashes of chili powder)
shredded cheese (I bought the pre-shredded kind in the bag!  It's hot!  I'm lazy!)
pico de gallo (I can get a beautiful, local, fresh salsa at my co-op!)
shredded romaine (local!)
sour cream (local!)
guacamole (containing a ripe avocado, a squirt of lime juice, salt, garlic powder, and a dash of hot sauce)

Scoop the whole thing up with Whole Grain Milling Company tortilla chips, if you are so inclined.

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