Homemade Chipotle Burrito

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• Homemade Chipotle Burrito

• Black Beans (Overnight + 90 min)
• 1 cup dried black beans
• water
• Rinse beans and place in a large saucepan. Cover with water 2 inches higher than beans and soak overnight.
• Drain beans in a colander and rinse. Return to saucepan or stock pot.
• 3 cups of water
• Add water and bring to a boil.
• 1 teaspoon canola oil
• 1 teaspoon cumin
• ½ teaspoon salt
• 1 bay leaf
• Add oil, cumin and cilantro to pan with black beans. Cook over low heat, stirring occasionally, until beans are fully cooked and flavors have combined, about 90 minutes.
• Remove from heat. Find and remove bay leaf and drain excess water. Set aside to serve.
• Cilantro-Lime Rice (1 hour)
• 1 tablespoon canola oil
• In a 2-quart heavy saucepan, heat oil over low heat, stirring occasionally until melted.
• 1 cup white basmati rice
• Add rice and lime juice to pot. Cook until rice is almost translucent.
• 2 cups water
• Add water and salt to pot and bring to a hard boil.
• Once water boils, cover and reduce heat to low. Simmer and cook undisturbed until rice is tender and water is fully absorbed, about 15-20 minutes.
• Turn off the heat and leave pot covered for 30 minutes to allow rice to steam. Do not remove cover or stir rice.
• Transfer rice to a medium bowl and fluff with a fork.
• fresh squeezed juice from one lime (about 2 tablespoons)
• 1 teaspoon kosher salt
• In a small bowl or ramekin, mix lime juice and salt together. Pour over rice and stir to combine.
• 2 teaspoons finely chopped fresh cilantro
• Add cilantro to rice and stir to combine.
• Fajita Vegetables (20 min)
• 2 green bell peppers, chopped into long, thin strands
• 1 red onion, chopped into long, thin strands
• ½ tablespoon chopped fresh oregano
• Chop vegetables and oregano and toss together in a small bowl.
• 1 tablespoon vegetable oil
• Heat oil in a medium skillet over medium-high until simmering.
• Sauté vegetables until fragrant and starting to brown on edges slightly, about 5 minutes.
• Remove from heat and reserve in bowl.
• Mild Tomato Salsa (10 min)
• 2 large, ripe tomatoes
• Core and seed tomatoes. Dice into small pieces and place in a medium bowl.
• 1 small green jalapeño, seeded and minced
• 2 tablespoons red onion, minced
• Mince jalapeño and onion. Add to bowl with tomatoes.
• ½ tablespoon fresh squeezed lime juice
• ½ tablespoon fresh squeezed lemon juice
• 2 teaspoons finely chopped fresh cilantro
• ½ teaspoon kosher salt
• Add juices, cilantro, and salt to bowl with tomato mixture. Stir to combine.
• Medium Roasted Chili-Corn Salsa (15 min)
• 2 cups frozen corn
• water
• Cook corn in a small saucepan. Drain and reserve in a medium bowl.
• 2 poblano chilis, finely minced
• Mince poblano chilies and cook in now-empty sauce pan over medium-high heat until fragrant, about 3 minutes. Remove from heat and add to bowl with corn.
• 1 small green jalapeño, seeded and minced
• 2 tablespoons red onion, minced
• Mince poblano chilies, jalapeño, and onion. Add to bowl with corn.
• ½ tablespoon fresh squeezed lime juice
• ½ tablespoon fresh squeezed lemon juice
• 2 teaspoons finely chopped fresh cilantro
• ½ teaspoon kosher salt
• Add juices, cilantro, and salt to bowl with corn mixture. Stir to combine.
• Guacamole (15 min)
• 4 ripe avocados
• Using a knife, cut avocados in half and remove pits. Using spoon, scoop out green flesh into a medium sized non-reactive bowl. Using a potato masher (or a fork), mash the avacados.
• 1 cup red onion, minced (about one medium onion)
• 2 tablespoons fresh squeezed lime juice
• 2 teaspoons coarse sea salt
• 1/8 teaspoon freshly ground black pepper, or to taste
• Add chopped onion, lime juice, salt, and pepper. Mix with a spatula until well combined.
• 1 ripe tomato, seeds and pulp removed, chopped
• Chop tomato. If serving immediately, mix in with guacamole. Otherwise, store tomatoes in an air tight container and mix into guacamole right before serving.
• Sour Cream (1 min)
• sour cream
• Place sour cream in a small bowl for serving on burritos.
• Cheese (5 min)
• 8 ounces monterey jack cheese, shredded
• 8 ounces white cheddar cheese, shredded
• Shredded cheese and mix together in a medium bowl.
• Lettuce (5 min)
• 1 head of fresh romaine lettuce
• Wash several pieces of fresh romaine lettuce. Dry each leaf.
• Roll each left up tightly. Using a sharp knife, cut rolled up leaf into 1/4-inch pieces, creating long, thin strands of shredded lettuce. Reserve in a bowl.
• Burrito Assembly
• 8 to 12 extra large soft tortillas
• Top tortilla with your favorite mix of homemade Chipotle-style toppings. To roll, fold in sides of tortilla over rice, fold tortilla edge closest to you over toppings, and pull tortilla edge farthest from you down, tightening wrap as you go. It takes some practice, so have a fork handy for the first few burritos while you get the hang of it.

• 1 cup dried black beans
• water
• 3 cups of water
• 1 teaspoon canola oil
• 1 teaspoon cumin
• ½ teaspoon salt
• 1 bay leaf
• 1 tablespoon canola oil
• 1 cup white basmati rice
• 2 cups water
• fresh squeezed juice from one lime (about 2 tablespoons)
• 1 teaspoon kosher salt
• 2 teaspoons finely chopped fresh cilantro
• 2 green bell peppers, chopped into long, thin strands
• 1 red onion, chopped into long, thin strands
• ½ tablespoon chopped fresh oregano
• 1 tablespoon vegetable oil
• 2 large, ripe tomatoes
• 1 small green jalapeño, seeded and minced
• 2 tablespoons red onion, minced
• ½ tablespoon fresh squeezed lime juice
• ½ tablespoon fresh squeezed lemon juice
• 2 teaspoons finely chopped fresh cilantro
• ½ teaspoon kosher salt
• 2 cups frozen corn
• water
• 2 poblano chilis, finely minced
• 1 small green jalapeño, seeded and minced
• 2 tablespoons red onion, minced
• ½ tablespoon fresh squeezed lime juice
• ½ tablespoon fresh squeezed lemon juice
• 2 teaspoons finely chopped fresh cilantro
• ½ teaspoon kosher salt
• 4 ripe avocados
• 1 cup red onion, minced (about one medium onion)
• 2 tablespoons fresh squeezed lime juice
• 2 teaspoons coarse sea salt
• 1/8 teaspoon freshly ground black pepper, or to taste
• 1 ripe tomato, seeds and pulp removed, chopped
• sour cream
• 8 ounces monterey jack cheese, shredded
• 8 ounces white cheddar cheese, shredded
• 1 head of fresh romaine lettuce
• 8 to 12 extra large soft tortillas

1. Rinse beans and place in a large saucepan. Cover with water 2 inches higher than beans and soak overnight.
2. Drain beans in a colander and rinse. Return to saucepan or stock pot.
3. Add water and bring to a boil.
4. Add oil, cumin and cilantro to pan with black beans. Cook over low heat, stirring occasionally, until beans are fully cooked and flavors have combined, about 90 minutes.
5. Remove from heat. Find and remove bay leaf and drain excess water. Set aside to serve.
6. In a 2-quart heavy saucepan, heat oil over low heat, stirring occasionally until melted.
7. Add rice and lime juice to pot. Cook until rice is almost translucent.
8. Add water and salt to pot and bring to a hard boil.
9. Once water boils, cover and reduce heat to low. Simmer and cook undisturbed until rice is tender and water is fully absorbed, about 15-20 minutes.
10. Turn off the heat and leave pot covered for 30 minutes to allow rice to steam. Do not remove cover or stir rice.
11. Transfer rice to a medium bowl and fluff with a fork.
12. In a small bowl or ramekin, mix lime juice and salt together. Pour over rice and stir to combine.
13. Add cilantro to rice and stir to combine.
14. Chop vegetables and oregano and toss together in a small bowl.
15. Heat oil in a medium skillet over medium-high until simmering.
16. Sauté vegetables until fragrant and starting to brown on edges slightly, about 5 minutes.
17. Remove from heat and reserve in bowl.
18. Core and seed tomatoes. Dice into small pieces and place in a medium bowl.
19. Mince jalapeño and onion. Add to bowl with tomatoes.
20. Add juices, cilantro, and salt to bowl with tomato mixture. Stir to combine.
21. Cook corn in a small saucepan. Drain and reserve in a medium bowl.
22. Mince poblano chilies and cook in now-empty sauce pan over medium-high heat until fragrant, about 3 minutes. Remove from heat and add to bowl with corn.
23. Mince poblano chilies, jalapeño, and onion. Add to bowl with corn.
24. Add juices, cilantro, and salt to bowl with corn mixture. Stir to combine.
25. Using a knife, cut avocados in half and remove pits. Using spoon, scoop out green flesh into a medium sized non-reactive bowl. Using a potato masher (or a fork), mash the avacados.
26. Add chopped onion, lime juice, salt, and pepper. Mix with a spatula until well combined.
27. Chop tomato. If serving immediately, mix in with guacamole. Otherwise, store tomatoes in an air tight container and mix into guacamole right before serving.
28. Place sour cream in a small bowl for serving on burritos.
29. Shredded cheese and mix together in a medium bowl.
30. Wash several pieces of fresh romaine lettuce. Dry each leaf.
31. Roll each left up tightly. Using a sharp knife, cut rolled up leaf into 1/4-inch pieces, creating long, thin strands of shredded lettuce. Reserve in a bowl.
32. Top tortilla with your favorite mix of homemade Chipotle-style toppings. To roll, fold in sides of tortilla over rice, fold tortilla edge closest to you over toppings, and pull tortilla edge farthest from you down, tightening wrap as you go. It takes some practice, so have a fork handy for the first few burritos while you get the hang of it.