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Burrito Bowl + Nachos & Cheese

Updated: Apr 11, 2021

A Copycat Chipotle Veggie Burrito/Bowl


Veggie Burrito Bowl Recipe:

To Make the Burrito Bowl, we first have to make the dishes and mix them together to form a burrito bowl.

Dishes to be in the burrito bowl:

1. Lime Cilantro Brown Rice

2. Black Beans

3. Pico de galo

4. Tomatillo Salsa

5. Corn Salsa

6. Guacomole

Note: The following proportions should give you 6 servings


Lime Cilantro Brown Rice Recipe


  1. Brown Rice - 1 1/2 cup

  2. Lime - 1

  3. Cilantro, chopped - a bunch


  1. Add the rice to a pan with 4 cups of water. Bring the water to a boil, lower heat and let the rice cook completely.

  2. Even after the rice has cooked there should be some water in the pan, drain this water and return the rice to the pan.

  3. This gives it the texture you see in the rice at Chipotle. Add the juice of one lime and the chopped cilantro.

  4. Mix well and keep aside.


Black Beans Recipe:


  1. Black Beans - 2 cans

  2. Bay leaf - 1

  3. Cumin Powder - 2 tsp

  4. Garlic clove, minced - 1

  5. Salt to taste


  1. Heat a pan with all the ingredients until heated through. Keep aside.


Pico De Galo Recipe:


  1. Tomato, diced finely - 2

  2. Onion, diced finely - 1/2

  3. Cilantro, chopped - a bunch

  4. Jalapeno, deseeded and chopped - 1/2

  5. Salt to taste


  1. In a bowl combine all the ingredients and keep aside.


Tomatillo Salsa Recipe:


  1. Tiny Tomatilloes - 6

  2. Tomato, medium - 1

  3. Red Onion - 1/4

  4. Red Chilli Pepper, roasted - 1

  5. Cumin Powder - 1 tsp

  6. Coriander Powder - 1 tsp

  7. Lime juice - 1/2 tsp

  8. Red Pepper Flakes - 1/2 tsp

  9. Garlic Clove, crushed - 1

  10. Salt and Black pepper to taste


  1. Stick a fork in a red chili pepper and roast it on the open flame of your stove.

  2. Chop and use it in the salsa to give it a lovely hot smoky flavor. Pulse everything in the food processor until the desired consistency is reached. Do not puree.

  3. If you like a lot of heat use more than one red chili pepper and add a dash of hot sauce.


Corn Salsa Recipe:


  1. Frozen Corn - 8oz (Half a standard soze bag)

  2. Onion - 1/2 (diced into 1/2 inch cubes)

  3. Cilantro, chopped - a bunch

  4. Jalapeno, deseeded and chopped - 1/2

  5. Salt to taste


  1. Thaw the frozen corn, wash and drain. In a bowl combine all the ingredients and keep aside.


Guacomole Recipe:


  1. Avocado - 2

  2. Tomato, diced - 1/2

  3. Onion, diced - 1/4

  4. Salt to taste


  1. Cut the avocado in half mindful of the seed.

  2. Peel of the skin. If the avocado is ripe the skin should peel right off. Remove the seed.

  3. Cut the avocado into small pieces. In a bowl mix all the ingredients together. Mash lightly with a masher. 

  4. Do not overdo it. You want the guacamole to remain chunky and not turn to mushy paste.


After you have finished making all the given recipes, you can start making your burrito bowl by adding layer by layer from the first recipe given to the last.


Nachos & Cheese Recipe: (Indian Style)


  1. Corn Chips - 2 cups

  2. Grated processed cheese - 1 1/2 cups

  3. Milk - 5 tbsp

  4. Mustard (rai/sarson) powder - 1/4 tsp

  5. Capsicum, sliced - 1/4 cup

  6. Capsicum, finely chopped - 2 tbsp


  1. To make indian style nachos and cheese, combine the cheese and the milk and cook on a slow flame until the cheese melts

  2. Add the mustard powder, mix well

  3. Arrange the corn chips on a plate and spread the melted cheese on top

  4. Sprinkle the capsicums on top and serve the Indian Style Nachos and cheese immidiately

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