Veg Burrito Bowl - Chipotle Style

         Chipotle is a famous Mexican Grill known for its Burritos and Tacos. Just one year back it was introduced to me by my friend and now its my fav lunch spot :) I love veg burrito bowl a lot , Burrito bowl includes a lemon cilantro combo rice, pinto or black beans, salsa(mild or hot), roasted bell pepper n onions, lettuce -spinach Salad,cooked sweet corn,sour cream and guacamole all mixed and served as such or wrapped in a tortilla(burrito wrap) with or without cheese.This veg burrito bowl/wrap, for non-veg you can prefer roasted chicken/beef/pork. I never tasted the later one and always love the VEG. I was planning to post this in my blog for long time but everytime i lack one or the other ingredients. And now the time came, recently i happen to know about the site "The Saji" and its blogoversary giveaway. The Saji, wonderful space loaded with all delightful recipes and the most popular "50 from 50 in 50 " ie. she had posted 50 recipes from 50 countries in just 50 days !! How smart!! To participate in her giveaway one should try any one recipe from the 50 recipes and post it in blog within Nov 14. I tried two from the 50 and bookmarked some to try later. As to participate in her giveaway i pick this Burrito bowl - Mexico recipe and altered slightly to my taste and the recipe as follows..

Ingredients

1. Cooked Rice   1 cup
2. Black or pinto beans    1/2 cup (cooked or canned)
3. Sweet corn kernels     1/4 cup(steamed)
4. Pica de gallo/Mexican salsa    1/2 cup
5. Lettuce n spinach    1/2 cup(shopped)
6. Bell pepper/Green Capsicum    1/2 medium(stripped)
7. Onion    1/2 medium(striped)
8. Pepper      to taste
9. Lemon    1/2 
10. Cilantro     1/2 cup(finely chopped)

For Pico de gallo or Mexican Salsa.

1. Tomato    1 medium
2. Onion   1 small
3. Jalapeno   1/2 small (deseeded)
4. Salt    a pinch
5. cilantro/Parsley   few finely chopped

Method
Lemon Cilantro Rice:

• Take a bowl, add cooked rice (white or brown) and squeeze half lemon and 1/2 cup cilantro mix everything well and keep aside until use.
• Cook soaked black beans( if using homemade) till soft and tender with pinch of salt and 1 and 1/2 cup water and keep aside.Do not drain the water completely , add it to the rice along with the water(not more just like the canned ones)

Oven roasted Bell peppers n onions:

• Preheat oven to 300 degree Fahrenheit.
• Wash and cut onion and capsicum in to long stripes.
• Take a oven safe dish, add striped onion n capsicum, sprinkle salt n pepper, drizzle olive oil say 1 tsp.
• Keep it in oven for about 10 minutes or until turn crisp n tender not mushy.
• Once done remove from the oven and transfer it to a bowl/plate and keep ready.

Mexican Salsa.

• Chop onion and tomato n jalapeno in to fine pieces or run it in processor and transfer to a bowl and add pinch of salt and few finely chopped cilantro.
• Add all the chopped ingredients to a bowl and mix well and keep aside.
• Chop lettuce and spinach leaves and keep aside.

To serve:

• Take bowl, add lemon-cilantro rice,beans,salsa,lettuce salad , oven roasted capsicum n onions , sour cream and mix everything well and Enjoy.
• To this you can also add guacamole, checkout the link for the recipe and shredded cheese also.

Note:
The same rice with other ingredients can be wrapped in 10" tortilla and enjoy Big Bites!!
I did not add guacamole, sour cream n cheese but if u wish u can add it.


 Sending this to Carole's Food on Friday - Mexican Food.