When we are out and need a quick bite to eat my kids would always choose to eat the Chipotle burrito. I would pick the veggie burrito bowl and sometime with grilled chicken. Looking at how much they loved it We made it at home many many times, now one of the most popular meal with our family. We make different versions of this, this is the basic template. Perfectly delicious as is and great with grilled fish, chicken or tofu. We also make different salsas/ salads depending on the season, add seasonal fruit or veggie.
If you like a slightly different version with Mexican red rice try this.
Guacamole
3 large ripe avocados
½ white or red onion, finely chopped
Zest and juice of 1 lime
1/2 a jalapeño minced
½ small bunch cilantro leaves,
½ tsp sea salt flakes
Scoop the avocados into a medium sized mixing bowl smash with a fork or with clean fingers.
Add chopped onion, cilantro, lime juice and zest, jalapeño and sea salt. Mix well.
Salsa Pico de Gallo
3 beefsteak tomatoes, finely chopped
½ red onion, finely chopped
½ cilantro leaves, roughly chopped previously
1 small jalapeño minced
Juice from 1/2 lime
Pinch flaked sea salt
Mix the finely chopped tomatoes, red onion, cilantro, jalapeño and sea salt in a bowl and set aside.
Cabbage Chipotle Slaw
1-2 tablespoons chipotle in adobo sauce depending on your heat levels
3 tablespoons light vegan mayo or cup natural greek yoghurt )
½ tsp sea salt
Juice of half a lemon
2 cups red cabbage
1/2 medium red onion.
Mix the mayo chipotle with a little adobo sauce , lemon juice, sea salt and blend until smooth.
For refried black beans I used store bought. I like Trader Joe’s organic black refried beans.
Mexican Green Rice
1 1/2 cups Uncooked brown or white basmati rice
3 cups veggie stock or water
2 cups tightly packed fresh cilantro leaves
3 fat cloves garlic, minced
2 tablespoons olive oil
2 tablespoons lime juice
1 teaspoon kosher salt, or to taste
Freshly cracked black pepper
In a high-powered blender, Blend everyhrong except rice for 1 to 2 minutes, until very smooth. Adjust the salt as needed and season with pepper. Set aside.
Cook the rice as you normally would with veggie stock preferably for more flavor. Once cooked pour the green salsa into the hot rice and mix well. Cover and rest the rice for 10 minutes. Then serve.
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