After my recent visit to Colorado to buy a house for our upcoming PCS move, I became reacquainted with my deep love for Chipotle.
I swear, I must have driven past 3 different Chipotle’s! All in the same city. I could hardly believe it. Back when I lived in Upstate NY, I used to have to drive 25 minutes to get to a Chipotle.
Needless to say, I made a few stops at the healthy Mexican food chain during my trip… and I totally plan on it being one of the places we frequent while we are living without our stuff for the first few weeks (it will take up to two months to get our stuff from Germany…bummer, right?)
My favorite thing to order is their bowls. Ohhhhhh, yummy, yummy, yummy!
I layer mine with all the great vegan fixings: brown rice, black beans, sofritas (spiced tofu mixture), lettuce, salsa, corn salsa, and guacamole! Despite the extra cost Gotta have that guac’. It’s just the PERFECT hearty vegan meal. I’ve never been one for measly green salads.
And despite the many components, it is actually something you can make at home! With a little planning ahead of course… otherwise you’ll be scrambling to make all the different recipes the night of. Not fun.
I created my own black bean recipe out of a few that I found online. Soooooo delicious! And it doesn’t have to be used for just burrito bowls, you can serve it plain on rice or quinoa, or in a taco or burrito.
I also made a chipotle tahini dressing. Just for fun. Oh and to use up the tahini before we move.