Mock Chipotle Tacos

24 July 2013

I love Chipotle, I could eat there every single day and never get tired of it. Seriously! Aside from celebrating our Wedding Anniversary this month we have embarked on a journey to eat more at home. Now my hubby can totally eat at home for the rest of his life and be okay with that. I on the other hand love to eat out. So far I am doing really good at making my own meals and I'm enjoying them. But cooking for myself is taxing because my husband is not a vegan so whenever I cook dinner I make two complete meals - by the time I finish making his dinner I am too exhausted to cook my own.


I know that making my own dinner is not only healthier but it is also more economic - hence the reason for #OperationEatAtHome. So this week I had an intense craving for Chipotle, it was serious enough that I nearly gave in. Then the rain started to fall so I took that as a sign that Chipotle was not going to happen. After spending a few minutes sulking in utter misery I mustered up the courage to scan my kitchen inventory to see what I could whip up. 


Praise be to God, I had all the ingredients to make my own mock Chipotle tacos right at home. I had avocados, tomatoes, cilantro, rice, black beans, tortillas and even fresh corn. You don't need much to whip up some tacos but I wanted that Chipotle rice. It's so delish with that citrus cilantro flavor. For me Chipotle's fame is all because of their rice - it just gives the taco, burrito, or bowl the kick that it needs.


I think I have come pretty close to duplicating their rice and making my own Chipotle-esque meal in the comfort of my own home. This meal cost zero dollars because I had everything in my kitchen, best of all these recipes are simple, quick and vegan. So let's get started.


Cilantro Lime Rice

INGREDIENTS
1 cup Brown rice
2 cups Water
1/4 cup fresh Cilantro, chopped
1 lime squeezed or 1 tbsp Lime juice
1 tsp of Kosher salt

DIRECTIONS
In a small or medium pot bring water and rice to a boil on medium heat for 5 minutes. After 5 minutes reduce heat to low and cover rice. Let the rice steam on low for 20 minutes or until tender.

Allow rice to cool for 30 minutes in a glass or steel bowl. 

When rice has cooled season with salt, cilantro, and lime.

Guacamole

INGREDIENTS
 1 Hass Avocado
1 tbsp Cilantro, chopped
1/2 tbsp Lime Juice
1/4 of a Jalapeno, minced
1/4 cup Small Sweet Onion, minced
1/4 Cup Cherry Tomatoes, diced
1 tsp Green Tabasco
Salt & Pepper to Taste

DIRECTIONS
Mix all ingredients in a small bowl until texture is creamy but still a bit chunky. 

Corn Salsa

INGREDIENTS
4 Ears of Sweet Corn, grilled
1/2 Cup Cherry Tomatoes, diced
1/2 Chili Pepper, minced
1/2 Red Onion, diced
1/2 Jalapenos, minced
1/3 Cup Cilantro, chopped
1 tbsp Lime Juice
Salt and Pepper to Taste

DIRECTIONS
Cut kernels from grilled corn cob. Mix with the remaining ingredients.

Black Beans

INGREDIENTS
1 Can of Black Beans
1/3 cup Onion, Chopped
1/2 tbsp of Oil

DIRECTIONS
In a medium sauce pan heat oil on medium heat. 

Stir in onions and allow to brown for 5-7 minutes. 

Add in undrained black beans. Reduce heat to low and cook for 15 more minutes stirring periodically.

You can serve the four recipes above with warm tortillas, vegan cheese, vegan sour cream with sliced lemon on the side. 

Enjoy!


To reduce the amount of carbs in this recipe you can eat it Chipotle bowl style without the tortillas like pictured below. 


I hope you like this recipe as much as I did. Please let me know if you try it or have a wonderful Mexican inspired recipe to share.

7 comments:

  1. Yummy yummy yummy! This looks so good! I love all things tacos, and this one seems so fresh!

    XOXO
    Chelsea

    ReplyDelete
  2. These look SO GOOD! I'm now totally craving Chipotle! :-)

    ReplyDelete
  3. I absolutely LOVE Chipotle so this will definitely be made in our house.

    ReplyDelete
  4. I love, love, love, love, LOVE Chipotle. Did I mention how much I LOVE that place?!?! I'm also a huge fan of Qdoba, which is very similar in taste and restaurant atmosphere. I like seeing my food prepared to my own tastes, so the build-your-own concept is perfect. Qdoba also has an ancho-chili bbq sauce that I could drink with a straw. I'm 17 weeks pregnant and I go to Qdoba at least THREE times a week just for that bbq sauce on a "naked" burrito bowl! Thanks for sharing your recipes, they all sound amazing! =)

    ReplyDelete
  5. oh my word! my husband will flip!!! these look so good!

    ReplyDelete
  6. Mmmm, yum!

    I don't know how you handle cooking 2 separate meals all the time! I'm not vegan, but I did a vegan fast once for 21 days- those 21 days were SO hard. I had no problem with the fast itself- but the extra work to cook for my family! Ick,

    ReplyDelete
  7. This is a meal right up my alley! I've only been to Chipotle once and that one time it was super yummy. This recipe you've shared is Reason #1 in why I believe in having certain things on hand in the kitchen. Love, love!

    ReplyDelete

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