Copycat Chipotle Steak Bowls

Copycat Chipotle Steak Bowls

My daughter is a HUGE Chipotle fan.  She would eat there every day if she could.  So, we’ve been experimenting with some of their recipes at home.  They are pretty easy, and good for you as well.  We substitute Greek yogurt for sour cream to make them even healthier.   You can make your own chipotle taco/burrito bar at home using the following recipes.  We added salsa, greek yogurt, romaine lettuce and queso fresco to ours as well.

Copycat Chipotle Corn Salsa

12 oz. bag frozen corn, thawed
2 jalapeños, seeded and chopped finely
1/2 red onion, chopped finely
3/4 C. cilantro, chopped
1 Tbsp. lime juice
1/2 tsp. salt
Combine all ingredients and chill well.

Black Beans #1 (salsa)

1 15-oz. can black beans, rinsed and drained
1/2 tsp. garlic powder
1/2 tsp. onion powder
1 tsp. cumin
2 Tbsp. red wine vinegar

Black Beans #2 (warm)

2 15-oz. cans black beans, rinsed and drained
1 Tbsp. extra virgin olive oil
½ C. chopped onion
2 cloves garlic, finely minced
1 tsp. salt
1 tsp. cumin
1 tsp. oregano
½ tsp. pepper
1 bay leaf
1 tsp. lime juice
Sautee onions and garlic in olive oil until translucent. Add beans and spices. Heat until warm.

Copycat Chipotle Cilantro Lime Rice

1 C. uncooked basmati rice
1 1/2 Tbsp. lime juice
1 Tbsp. olive oil
1/4 C. fresh chopped cilantro
1/2 tsp. salt

In a medium saucepan, heat olive oil on medium.  Add uncooked rice and sauté until it begins to brown slightly.  Add lime juice. Toss to coat.  Add 2 C. water and reduce heat to low.  Cover.  Cook until rice is done, season with salt and cilantro.

Steak Rub

1 tsp. dried oregano
1/2 tsp. cumin 
1/4 tsp. garlic powder
1/4 tsp. onion powder
2 teaspoons vegetable oil
1 pound skirt steak
Combine spices in a small bowl.  Rub steak with the spice combination on both sides before cooking in vegetable oil.