Grilled Chipotle Veggie Burritos Food

FAJITA VEGGIES (CHIPOTLE COPYCAT)

Steps:

• In a large skillet over medium-high heat, heat oil until shimmering. Add peppers, onions, oregano, and salt to taste (I like 1/2 teaspoon).
• Cook, tossing occasionally, until slightly softened but still tender-crisp, about 7 minutes. Remove from heat and serve.

GRILLED CHIPOTLE VEGGIE BURRITOS

Steps:

• Combine rice and veggie broth in a medium pot and cook according to directions on rice package.
• Meanwhile, combine diced zucchini, red onion, red bell pepper, corn and mushrooms in a large bowl. *Note: You can also leave the corn on the cob and grill the entire cob, and cut the kernels off afterward. Just brush the corn with a little olive oil and season with salt and pepper, and grill for ~10 minutes, rotating 3 times.
• Drizzle with olive oil and season with salt and pepper, and toss to combine.
• Place veggies in a large grill pan (or wrap in foil if you don't have a grill pan).
• Cook over medium heat on your grill for 10-15 minutes, stirring often.
• Let cool.
• While veggies are cooling, make your chipotle sauce.
• Add Greek yogurt, mayo, chipotles en adobo sauce, lime juice, cumin, chili powder, garlic powder, and salt to food processor and pulse until pureed.

GRILLED VEGGIE BURRITOS

Steps:

• Prepare a grill for medium heat.
• Split the yellow squash and zucchini lengthwise down the middle. Brush them and the corn with olive oil, sprinkle with salt and pepper and grill until the veggies are somewhat soft and have nice grill marks. Allow to cool slightly, then cut the squash and zucchini into large dice. Scrape the corn from the cob.
• Warm the tortillas in a microwave. Heat the black beans in a pot and mash with a fork.
• To build the burritos, heap some Garlic Cilantro Lime Rice, mashed beans and diced veggies in the middle of each tortilla. Top with grated cheese, chopped tomatoes, chopped onions and sour cream. Tuck in the ends and roll into a burrito shape.
• Heat the oil in a large skillet over medium heat. Add the garlic and onions and cook for 3 to 4 minutes. Reduce the heat to low and add the rice and salt. Cook over a low heat for 3 minutes, stirring constantly to make sure the rice doesn't burn. Add 2 cups of the broth and the juice and zest of 2 limes and bring it to a boil. Reduce the heat to low, cover and simmer for 10 to 15 minutes or until the rice is done. Add more liquid as needed. The rice shouldn't be sticky.
• Just before serving, stir through the juice of 1 lime and lots of chopped cilantro.
• 2012 Ree Drummond, All Rights Reserved

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 BURRITO BOWL WITH BLISTERED VEGGIES AND MARINATED STEAK

Steps:

• For the dressing: Whiz together the olive oil, vinegar, lime juice, cumin, oregano, salt, dates, garlic and chipotle pepper in a blender until it's well combined and thick. This dressing is particularly thick, which I love, but if it feels to thick you can thin it out with a bit of water. Set dressing aside until you're ready to eat. There will be leftover dressing that you can keep for your next salad!
• For the steak and marinade: In the same blender (it's ok if there is a little dressing at the bottom), add the oil, cilantro, red onion, tomato paste, cumin seeds, dried chipotle pepper, salt, cayenne, pepper and garlic and blend until it's thick. Give it a taste, make sure you're happy with it and then pour it into a resealable plastic bag with the meat, refrigerate and marinate for at least 15 minutes and up to overnight.
• When you're ready to grill the steak, select a grill pan (or use an outdoor grill) and grill over a high heat until there are rich beautiful char marks, 4 minutes, and then flip and cook 2 to 4 minutes on the second side, depending on how rare you like your meat. For a medium rare, cook it 2 minutes, if you like it more well done, do 4 minutes. Allow the meat to cool for at least 10 minutes before slicing into strips.
• For the roasted veggies: Preheat the oven to 425 degrees F. Line 2 baking sheets with aluminum foil.
• In a large mixing bowl combine the olive oil, dried chipotle pepper, coriander, cumin, oregano, black pepper and salt and give it a good mix. In batches, add the bell peppers, cauliflower and onion and toss to coat. Distribute the vegetables evenly between both baking sheets, leaving room between all the vegetables to ensure they don't steam while they roast. Roast until fully cooked and the peppers begin to char, 20 to 25 minutes.
• To assemble: Toss the lettuce and cabbage with a touch of salt and 2 tablespoons of dressing. Continue adding dressing until you're pleased with the taste of the greens. Put the greens at the bottom of 4 bowls, top with roasted veggies, steak and guacamole if using. Finish with a touch of cilantro and a squeeze of fresh lime. If you're not prepping this dish for 4, just use what you need and put the rest in resealable containers for the next day.
• Combine the avocado, chives, white onion, lime juice and salt in a mixing bowl. I prefer the guacamole on the chunkier side, so I gently stir until combined, but you can also mash the avocado if you like it creamier.

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.

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 GRILLED ADOBO CHICKEN BURRITO

Steps:

• Marinade:.
• To the bowl of a food processor or blender add 1/2 cup water, onion, garlic, 2 tablespoons adobo sauce (from can of chili's), 1 chipotle chili, also from can, chile powder, 1 tablespoon oil, 1 teaspoon salt, cumin, vinegar, oregano, and black pepper.
• Blend until completely smooth, add 1/2 cup water stirring to combine.
• Place chicken in a large non-reactive container, with enough room for the adobo sauce.
• Pour sauce over chicken, turning chicken to coat evenly. Cover and refrigerate for 10 to 12 hours (overnight) for the most intense flavor; chicken can be marinated for up to 2 days. Remove chicken from marinade, pat dry with paper towels, and place in a medium bowl. Season with remaining teaspoon salt.
• Cook Chicken:.
• Heat oven to 375°F In a large cast-iron skillet, over medium, heat remaining 2 tablespoons oil. Cook chicken until dark golden brown on one side, about 5 minutes; turn chicken over and continue to cook until the underside is dark brown, another 5 minutes. Remove skillet from heat and transfer to oven. Cook until chicken is opaque throughout, but still juicy, about 8 to 10 minutes chicken should be165°F on a instant-read thermometer. Carefully remove pan from oven. Remove chicken to a cutting board, tent with foil, and allow to rest for 5 minutes. Slice chicken into 1/2-inch chunks.
• Assemble: Heat tortillas according to package instructions. One at a time, dividing fillings evenly, mound chicken, rice, cheese, beans, and guacamole on one side of tortilla. Fold sides over filling and hold them in place. Starting from the filled end, holding sides in and carefully roll the filled end tightly over the rest of the tortilla forming a log. Set aside, seam side down, and roll remaining burritos.