COMMENTS:
We did not discover Chipotle, the restaurant, until last summer. And although it isn't our favorite, we enjoy the numerous GF options. And I love that I can recreate even better flavors at home. Or at least Chungah can and is willing to share. (She also shares her incredible food photography!) This would also make a great salad - just make less rice and shred more lettuce. Or add yet another variation with ground beef seasoned with taco seasoning.
INGREDIENTS:
2 cups rice, cooked
1 cup salsa
3 cups Romaine lettuce
1 can corn, drained
1 can black beans, drained and rinsed
Roma tomatoes as desired, diced
1 avocado, diced
SAUCE INGREDIENTS:
1 cup sour cream
1 Tablespoon chipotle salsa
1 clove garlic, minced
juice of 1 lime
1/4 teaspoon salt
DIRECTIONS:
Stir together cooked rice with salsa.
Whisk together sour cream, chipotle salsa, garlic, lime juice, and salt; set aside.
Now assemble bowls in layers: rice, lettuce, corn, black beans, tomatoes, avocado.
Drizzle with sauce.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
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