Copycat Chipotle Veggie Burrito 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.

CHIPOTLE VEGGIE BURRITOS

Steps:

• Puree all but 3 tablespoons cilantro with 2 cups water, the garlic, chile powder and 3/4 teaspoon salt in a blender until smooth. Transfer to a medium saucepan along with the rice and bring to a boil. Reduce the heat to low; cover and cook until the liquid is absorbed, about 18 minutes. Uncover, stir and let cool 5 minutes.
• Meanwhile, bring the black bean soup to a simmer in a small saucepan over medium-high heat and cook until the liquid is slightly reduced, about 3 minutes. Stir in the spinach and return to a simmer. Remove from the heat and cover to keep warm.
• Toss the corn, tomato, lime juice, the reserved 3 tablespoons cilantro, 1/2 teaspoon salt, and chile powder to taste in a large bowl.
• Warm the tortillas in a dry skillet or in the microwave. Divide the rice, bean mixture and cheese among the tortillas; top with some of the corn salsa. Fold up the bottoms of the tortillas, then fold in the sides and roll up. Serve with the remaining corn salsa.

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.