HOMEMADE CHIPOTLE BURRITO BOWLS 😍
Ingredients:
For the Copycat Chipotle Chicken:
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4 chicken thighs
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For the marinade, blend:
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2 whole chipotle chilies with some adobo sauce
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½ cup water
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1 tbsp neutral oil (avocado or vegetable oil work great)
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1 tsp distilled vinegar
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1 clove of garlic
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Pinch of salt and pepper
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½ teaspoon of Mexican oregano
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½ teaspoon cumin
For the Refried Black Beans:
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1 can black beans (save the juices!)
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½ onion
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¼ cup water
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1 tbsp cumin
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Juice from ½ lime
For the Cilantro Lime Cauliflower Rice:
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2-3 cups cauliflower rice
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Handful of chopped cilantro
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Juice from ½ lime
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2 tsp oil
Directions:
For the Copycat Chipotle Chicken:
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Make the marinade by blending chipotle chilies, garlic, water, vinegar, oil, cumin, oregano, and salt and pepper.
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Place chicken into a Ziploc bag, pour over marinade, and marinate at least 2 hours (overnight is best).
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Fire up your grill on high (use the broiler or grill pan if you don’t have a grill) and sear chicken for 4 minutes each side. Do not move them around! That’s how they get that nice char!
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Let rest for about 1-2 minutes and chop into bite sized pieces
For the Refried Black Beans:
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Sauté onion in some oil with some salt and pepper until translucent.
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Drain can of black beans into a glass (do not toss!) and pour the beans into the pan.
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Sauté on high until liquid is almost all evaporated.
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Start mashing about 50% of the beans, and slowly add back in the liquid from the can.
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Add in cumin and the juice from 1/2 a lime and cook for 1 more minute.
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Add in some water to get desired consistency.
For the Cilantro Lime Cauliflower Rice:
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Get a cast iron nice and hot and add some coconut oil.
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Add in cauliflower rice and DO NOT STIR until you start to see some of the cauliflower brown.
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Cook until just toasted
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Add in the other 1/2 of the lime and a handful of chopped cilantro
Assemble with your favorite toppings! I added a little bit of cheese, some avocado, and some Tabasco chipotle hot sauce 😋 but feel free to add whatever toppings you prefer most!