Make Your Own Chipotle-Inspired Meals

• 1 cup (200g) white rice*, uncooked
• 2 cups (480ml) water
• ¼ tsp sea salt
• ½ lime, juiced (1 Tbsp or 15ml)
• 2 Tbsp (8g) cilantro, chopped
      

• 1 15-ounce (425g) can black beans, slightly drained (if unsalted, add ¼ tsp salt)**
• ¼ tsp each garlic powder, ground cumin + chili powder
      

• 1 Tbsp (15ml) grape seed oil, avocado oil, or coconut oil
• 1 green bell pepper (119g), seeds removed, thinly sliced
• ½ medium red onion (55g), thinly sliced
• Pinch each sea salt + black pepper
      

• 1 cup (150g) corn, fresh or canned
• ¼ cup (37g) tomatoes, finely diced
• 1 jalapeño (14g), seeds removed and finely diced
• ¼ cup (27g) red onion, finely diced
• ½ lime, juiced (1 Tbsp or 15ml)
• 1 Tbsp (4g) cilantro, chopped
• Pinch each sea salt + black pepper
      

• 1 ripe avocado
• ½ lime, juiced (1 Tbsp or 15ml)
• Pinch each sea salt + black pepper
• 1 Tbsp (4g) cilantro, chopped
      

1. Rinse rice in fine mesh strainer. Add to small saucepan with water. Bring to boil over high heat, then cover, reduce heat to low, and simmer until water is absorbed—approximately 15-20 minutes. Do not lift lid until it is finished cooking.
    
2. While rice is cooking, add black beans to saucepan over medium heat. Bring to a simmer, add spices, and stir. Then reduce heat to low to keep warm until serving, stirring occasionally.
    
3. In the meantime, heat large skillet over medium heat. Once hot, add 1 Tbsp (15ml) oil, peppers, onion, and a pinch each of salt and pepper. Sauté for 3-4 minutes, stirring frequently, or until tender and slightly browned. Set aside.
    
4. While peppers and onions are sautéing, add all corn salsa ingredients to mixing bowl and toss to combine. Taste and adjust seasonings as needed. Set aside.
    
5. Lastly, add all guacamole ingredients to a mixing bowl. Mash to combine using a fork or potato masher. Taste and adjust seasonings as needed.
    
6. Once finished cooking, remove rice from heat. Add salt, lime juice, and cilantro.
    
7. To serve, scoop rice into serving bowls and top with beans, peppers and onions, corn salsa, guacamole, and any other desired toppings. I love extra red salsa, hot sauce, and tortilla chips.
    
8. Store leftovers separately (covered) in refrigerator for 3-4 days. Corn salsa will keep 5-7 days.
       

* I like using white rice because it cooks much faster and keeps this recipe under 30 minutes. But you can sub brown rice if you prefer.

** To switch it up, sub vegan refried beans or pinto beans for black beans.

*** Instead of the corn salsa, you can also sub your favorite red or green salsa

• 2 Tbsp (30ml) grape seed oil or avocado oil
• 5 cloves garlic (3 1⁄2 Tbsp or 15g), minced
• ½ white or yellow onion (55g), diced
• ½ green or red bell pepper (60g), diced
• ¼ tsp each sea salt + black pepper, plus more to taste
• 10 ounces (283g) extra firm tofu, patted dry + crumbled
• 1½ tsp chili powder
• 1½ tsp ground cumin
• 1 tsp garlic powder
• 1 chipotle pepper in adobo sauce, chopped, plus 1 tsp adobo sauce (optional)
• 1 cup (240ml) vegetable broth
• ½ cup (~128g) red salsa
      

• 6 white or yellow corn tortillas
• 1-2 Tbsp (15-30ml) grape seed oil or avocado oil (for brushing)
      

• Avocado (or guacamole)
• Salsa of choice
• Hot sauce
• Red onion, diced
• Cilantro, chopped
      

1. Heat large skillet over medium heat. Once hot, add oil, garlic, onion, and bell pepper. Season with a pinch each salt and pepper. Cook for 3-4 minutes, stirring frequently until onion is translucent and peppers are lightly browned.
    
2. Increase heat to high and add crumbled tofu. Cook for 5-6 minutes, stirring frequently, to begin browning. Then add dry spices. Stir to coat.
    
3. Add chipotle pepper, adobo sauce (optional), vegetable broth, and salsa. Stir to combine, then reduce heat to low, cover, and simmer for at least 15 minutes. The longer it simmers, the more flavor the tofu will absorb. Stir occasionally.
    
4. Prep any desired toppings at this time.
    
5. Just before serving, preheat oven to low broil and position oven rack at top of oven.
    
6. Brush corn tortillas with grape seed or avocado oil and arrange on 1-2 baking sheets, making sure they aren’t crowded. Broil for 2-3 minutes on each side, or until light brown and crispy. Watch closely as to not let them burn. Set aside.
    
7. To serve, top tostadas with braised tofu and desired toppings. I love avocado, lime juice, hot sauce, cilantro, and red onion.
    
8. Braised tofu will keep covered in the refrigerator for up to 5 days, though best when fresh.
       

You can also enjoy the tofu in burritos, tacos, or atop salads.