Chipotle Burrito Bowl (Copycat Recipe)

insanelygoodrecipes.com

Linda B

subheading: For the Chipotle Chicken:

1⁄2 red onion, coarsely chopped

2 cloves garlic

1 to 2 chipotle chiles in adobo, plus 2 tablespoons adobo sauce

3 tablespoons vegetable oil, divided

1 lime, juiced

1 teaspoon dried oregano

1⁄2 teaspoon ground cumin

1⁄2 teaspoon black pepper

1⁄2 teaspoon kosher salt

1 to 1 1⁄2 pounds boneless, skinless chicken breasts or thighs

subheading: For the Black Beans:

2 tablespoons vegetable oil

1 medium yellow onion, chopped

3 to 4 cloves garlic, minced

1 (15.5-ounce) can black beans, undrained

1⁄2 teaspoon chipotle chile powder

1⁄2 teaspoon dried oregano

1⁄4 teaspoon ground cumin

1 bay leaf

1⁄4 teaspoon kosher salt

1⁄4 teaspoon freshly ground black pepper

subheading: For the Tomato Salsa (Pico de Gallo):

3 roma tomatoes, diced

1⁄2 medium red onion, diced

1⁄4 cup fresh cilantro, diced

1 to 2 jalapeño peppers, diced

1 lime, juiced

salt and pepper, to taste

subheading: For the Burrito Bowls:

1 recipe Chipotle Cilantro Lime Rice

1 recipe Chipotle Corn Salsa

1 recipe Chipotle Guacamole

4 cups romaine lettuce, shredded

1 cup Monterey Jack cheese, shredded

1⁄2 cup sour cream

lime wedges, for serving

Directions at insanelygoodrecipes.com

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