Chipotle Veggie Burritos Recipes

CHIPOTLE-INSPIRED VEGETARIAN BURRITO BOWL

Steps:

• Preheat the oven to broil.
• Place the onion wedges and poblano on a rimmed baking sheet and rub with 1 tablespoon of the olive oil. Broil, turning several times with tongs, until the poblano has collapsed in on itself and the vegetables are charred, 6 to 8 minutes. Remove from the oven. When the poblano is cool enough to handle, remove and discard the skin, stem and seeds.
• Transfer the poblano to a blender. Add the charred onion wedges, chipotle pepper and adobo sauce, garlic, soy sauce, tomato paste, chili powder, vinegar, cumin, 1/2 cup water, 3/4 teaspoon salt and a few grinds of pepper. Blend until smooth, then set the poblano mixture aside.
• Cut the tofu crosswise into 1/4-inch-thick planks, then press the pieces between a couple paper towels to remove as much moisture as possible. Heat 1 tablespoon of the olive oil in a large nonstick skillet over medium-high heat. Add the tofu and cook until well browned, about 5 minutes per side. Transfer to a plate to cool.
• Heat the remaining 1 tablespoon olive oil in the same skillet, then add the diced onions and cook, stirring occasionally, until tender, about 6 minutes. Using your hands, tear and crumble the tofu into very small pieces and add to the skillet. Cook, stirring to combine, until warmed through, about 2 minutes.
• Add the poblano mixture and 1/2 cup water to the skillet and cook until it's bubbling all over and the tofu has absorbed some of the sauce, about 5 minutes. Add 1 to 2 more tablespoons water if the mixture gets too dry (it should be saucy). Taste and add more salt and pepper, if needed.
• Serve over rice and beans and top with lettuce and pico de gallo.

GRILLED CHIPOTLE VEGGIE BURRITOS

Steps:

• Combine rice and veggie broth in a medium pot and cook according to directions on rice package.
• Meanwhile, combine diced zucchini, red onion, red bell pepper, corn and mushrooms in a large bowl. *Note: You can also leave the corn on the cob and grill the entire cob, and cut the kernels off afterward. Just brush the corn with a little olive oil and season with salt and pepper, and grill for ~10 minutes, rotating 3 times.
• Drizzle with olive oil and season with salt and pepper, and toss to combine.
• Place veggies in a large grill pan (or wrap in foil if you don't have a grill pan).
• Cook over medium heat on your grill for 10-15 minutes, stirring often.
• Let cool.
• While veggies are cooling, make your chipotle sauce.
• Add Greek yogurt, mayo, chipotles en adobo sauce, lime juice, cumin, chili powder, garlic powder, and salt to food processor and pulse until pureed.

COPYCAT CHIPOTLE VEGGIE BURRITO

Steps:

• Cook rice according to package instructions.
• Once the rice is cooled, add freshly squeezed lime juice, freshly chopped cilantro, salt and pepper to taste. Mix well.
• Wash and chop cherry tomatoes into quarters. Drain canned sweet corn. Peel and finely chop red onion and garlic.
• Mix all chopped ingredients in a small bowl. Add freshly chopped cilantro and olive oil. Stir until combined.
• The EASIEST way to make fajita veggies is in a sheet pan. For detailed steps, top tips, video, and more guidance visit our Fajita Veggies post. However, if we need only 1-2 servings we usually make pan-fried veggies in 5 minutes.
• Peel and slice onion 1/4-inch (4-5 mm) wide. Wash and slice bell peppers also 1/4-inch (4-5 mm) wide.
• Pre-heat a frying pan on medium heat. Add olive oil.
• Once the oil is hot enough add the onion and the bell pepper slices and sprinkle them with fajitas spice mix. Stir to combine and fry them for 5 minutes until they are tender.
• Take a ripe avocado. Cut them in half and turn it with your hands around the seed. Spoon the soft avocado flesh into a small bowl. Mash it with your fork.
• Peel and finely chop the red onion. Squeeze a bit of lime juice. Chop fresh cilantro leaves.
• Add all chopped ingredients plus lime juice and salt to the mashed avocado and mix well.
• For more details, visit our Copycat Chipotle Sofritas recipe.
• Use a firm tofu and press it. Pat it dry with a paper towel.
• Fry thin tofu slices with a bit of olive oil until golden brown. Use a food processor to chop the fried tofu.
• Add all marinade ingredients to a food processor and chop them until chunky.
• Marinate the tofu crumbles for 30 minutes.
• Take a cast-iron skillet or a frying pan as well and heat it over medium heat. If you feel the sauce became too thick at the end of the marinating time, add a bit of veggie broth. Start with 1/4 cup (0,5dl). Add the marinated tofu crumbles and cook for about 10 minutes.
• Warm your tortilla in an oil-free frying pan on low heat. Place your warmed tortilla on the plate. Then add 1-2 Tbsp from all ingredients.
• I usually start with Guacamole and Tomato-Corn Salsa so they can help holding the rice and beans in place.
• Then, add the Cilantro-Lime Brown Rice and the Canned Black beans.
• Add 1-2 spoonful of Sofritas
• Top these with Fajita Veggies and Shredded Lettuce.
• I finish it off with a Shredded Cheese and a drizzle of Sour Cream (or mayo). And roll you burrito.