Chipotle Burrito Bowl (Copycat Recipe)

By Valerie Brunmeier · fromvalerieskitchen.com

Serves 4

A deconstructed burrito served in a bowl with cilantro lime rice, seasoned chicken, black beans, fresh salsa, guacamole, and cheese.

2 to 3 medium tomatoes (1 to 1½ pounds / 450–680 g), cut into ¼-inch pieces	Combine tomatoes, onion, cilantro & jalapeños	Add lemon & lime juice, season with salt	Chill salsa until ready to serve	Serve bowls with fresh salsa & lime wedges
¼ cup / 60 ml finely chopped red onion
¼ cup / 15 g finely chopped fresh cilantro
3 jalapeño peppers, finely chopped
1 tablespoon fresh lemon juice
1 tablespoon fresh lime juice
Salt, to taste
15 oz / 425 g can black beans, lightly drained	Warm black beans over low heat	Assemble bowls with rice, lettuce, chicken & beans	Garnish with cheese, guacamole, corn salsa & sour cream
2 cups / 400 g Cilantro Lime Rice
4 cups / 120 g shredded romaine lettuce
1 recipe Chipotle Chicken
1 cup / 115 g shredded Monterey Jack cheese
1 recipe Chipotle Guacamole
1 recipe Easy Corn Salsa
½ cup / 120 ml sour cream (garnish)
1 lime, cut into wedges (for serving)

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