Chipotle is a famous Mexican grill known for its Burritos and Tacos. Just few months back it was introduced to me by my hubby and now it was our favourite lunch spot. Since we are vegetarians, we have only option of veg burrito bowl or veg burrito wrap. Dont miss this recipe.
Ingredients:
1 cup cooked rice
1/2 cup black or pinto beans (i used rajma)
1/4 cup sweet corn kernels, steamed
1/2 cup lettuce, chopped
1/2 capsicum, thinly sliced
1 onion, thinly slices
1/2 lemon
1/2 cup coriander leaves, finely chopped
1 tsp oil
For Mexican Salsa:
1 tomato
1 small onion
1/2 small jalapeno (deseeded) or green chilli
1/4 tsp salt
few coriander leaves, finely chopped
Method:
1: Take a bowl, add cooked rice, squeeze half lemon, add coriander leaves, mix everything well and keep aside until use.
2: Cook soaked beans till soft and tender with pinch of salt and 1 and 1/2 cup water and keep aside.Do not drain the water completely.
3: Heat oil in a pan, add onions and capsicum slices, pinch of salt and saute for few minutes. Once done, transfer them to a bowl and keep ready.
4: For Mexican Salsa: Chop onion, tomato and jalapeno into fine pieces or grind it in a smooth paste and transfer to a bowl and add pinch of salt and few finely chopped coriander leaves.
Now all the ingredients are ready. Lets serve....
Take bowl, add lemon cilantro combo rice, beans, corn, salsa, onions, capsicum, lettuce and serve.
Note:
You can also garnish it with sour cream or yogurt, grated cheese, spinach and guacamole.
The same rice with other ingredients can be wrapped in 10" tortilla and enjoy big bites!
Every ingredient in this recipe can be adjusted to your taste.
Meet you all again with another interesting recipe, till then it is bye from Archana.
Ingredients:
1 cup cooked rice
1/2 cup black or pinto beans (i used rajma)
1/4 cup sweet corn kernels, steamed
1/2 cup lettuce, chopped
1/2 capsicum, thinly sliced
1 onion, thinly slices
1/2 lemon
1/2 cup coriander leaves, finely chopped
1 tsp oil
For Mexican Salsa:
1 tomato
1 small onion
1/2 small jalapeno (deseeded) or green chilli
1/4 tsp salt
few coriander leaves, finely chopped
Method:
1: Take a bowl, add cooked rice, squeeze half lemon, add coriander leaves, mix everything well and keep aside until use.
2: Cook soaked beans till soft and tender with pinch of salt and 1 and 1/2 cup water and keep aside.Do not drain the water completely.
3: Heat oil in a pan, add onions and capsicum slices, pinch of salt and saute for few minutes. Once done, transfer them to a bowl and keep ready.
4: For Mexican Salsa: Chop onion, tomato and jalapeno into fine pieces or grind it in a smooth paste and transfer to a bowl and add pinch of salt and few finely chopped coriander leaves.
Now all the ingredients are ready. Lets serve....
Take bowl, add lemon cilantro combo rice, beans, corn, salsa, onions, capsicum, lettuce and serve.
Note:
You can also garnish it with sour cream or yogurt, grated cheese, spinach and guacamole.
The same rice with other ingredients can be wrapped in 10" tortilla and enjoy big bites!
Every ingredient in this recipe can be adjusted to your taste.
Meet you all again with another interesting recipe, till then it is bye from Archana.
3 comments:
healthy & tasty bowl!!
This looks so good. I love taco salad and this would be a great twist.
wow!!this is a healthy & colourful salad...Looks so fresh,thanks for linking with Midweek Fiesta @every Wednesday
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