Love burritos? Here’s everything you need to make a delicious, grain-free Chipotle-style burrito bowl in the comfort of your own kitchen!
Mexican food was not a favorite of mine growing up.
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I was a pretty picky kid (tons of food allergies didn’t help) and beans were on my ‘no’ list. Since Mexican food is kinda hard to make without beans, I missed out on a lot of dishes growing up. I’m pretty sure I didn’t have quesadilla, tacos, or even sour cream until college!
What changed? I met a wonderful little place called Chipotle.
I can still remember the first time someone convinced me to try a Chipotle burrito. Let’s just say I was highly suspicious of its goodness.
But I needn’t have worried – it was love at first bite. 🙂 From then on out if anyone asked where I wanted to go eat dinner, my answer was Chipotle!
Even now, 10+ years later (yeah, I’m old!) and post going gluten-free, Chipotle is one of the only restaurants I’ll eat at.
But let’s face it, going to Chipotle every time I want a burrito isn’t necessarily sustainable for a mom with five hungry kiddos taggin’ along.
My solution? Make it at home, of course!
Be forewarned, when at a restaurant all the burrito ingredients are handily ready for consumption and slapped into place whenever you want them. Not so when you’re making them at home.
Burritos have quite a few components that need to be ready at the same time. If you’re a multi-tasker, you can go ahead and follow my game plan. If doing a lot in the kitchen at once kinda overwhelms you, just make a few things ahead of time and warm them up when you’re ready to put it all together.
- black beans
- cilantro-lime cauli-rice (find my recipe here)
- peppers & onions (optional)
- fresh chopped tomatoes & romaine lettuce
- sour cream
- shredded colby-jack cheese, or whatever cheese you like
The beans: If you’re using dry beans, soak them for at least 8 hours. I usually sprout mine to make them more easily digestible (find out how to here), but that’s not necessary. After your beans have soaked, set them to boil. While the beans are cooking, move on to the next player. (Alternatively, you can use canned beans. Just rinse them off and they’re ready to go.)
The meat: Before you get started making everything else, marinade your meat. This can be done the day before, or just while you prepare the rest of the burrito ingredients. Whatever floats your boat!
The veggies: While the meat is marinading and the beans are cooking, rice your cauliflower and chop up your peppers, onions, tomatoes, and romaine.
The game plan.
Grain-Free Chipotle-Style Burrito Bowl
- coconut oil or tallow, for cooking everything
- 1/2 onion, minced
- 1 T. minced garlic
- 1 t. cumin
- 1/2 t. oregano
- 2 c. black beans, cooked or canned
- 1 T. freshly squeezed lime juice
- 2 steaks (I used ribeye)
- 1 T. minced garlic
- 1/4 c. chopped cilantro
- 1/4 c. evoo (extra virgin olive oil)
- 2 T. freshly squeezed lime juice
- 1/4 t. pepper
- 1 t. salt
Peppers & Onions
- 1 yellow bell pepper, thinly sliced
- 1/2 onion, thinly sliced
For the beans.
- Heat skillet over medium heat. Add cooking fat along with onions. Saute until onions caramelized.
- Add in garlic, cumin, and oregano and saute for about a minute, until spiced are fragrant.
- Add in beans and cook until they're coated, or heated through if they were canned.
- Remove from the skillet and cover until ready to use.
- When ready to use, squeeze lime juice over the beans and stir it in.
- After cooking the beans, add more cooking fat for the steak.
For the meat.
- Prepare the marinade and add to a bag along with steaks (make sure they're thawed). Massage around for a few minutes, then let set for an hour+.
- Heat skillet over medium, along with cooking fat. Add steaks and cook on each side for 3-5 minutes, depending on how thick they are.
- Remove from pan and let rest on a plate for 5 minutes before cutting.
For the peppers & onions.
- After removing the steak, add in the peppers and onions.
- Saute in steak juices until tender (just a few minutes).
- While steak is resting and peppers & onions are cooking, prepare cauli-rice in a separate skillet.
Once all your players are cooked, chopped, and ready, it’s time to enjoy your burrito!
Into your bowl, layer the following in order:
- black beans
- peppers & onions
- fresh chopped veggies
Top it all with sour cream and shredded cheese.
I enjoy my burritos in a bowl, or wrapped in a large leaf of romaine lettuce (though that doesn’t hold as much as a bowl).