in an attempt to re-create my chipotle fix at home, i've managed to perfect my very own burrito bowl. just as you would obnoxiously lean over the glass partition and ask your local chipotlean to double the corn salsa, this recipe is completely customizable. and corn salsa! if i only i could replicate the corn salsa.
clearly the measurements needn't be exact as this is a dump it in a bowl sort of recipe. but let's start with the basics.
1 lb (white or brown) cooked rice
1 can black beans, rinsed
1/2 bag frozen sweet corn, thawed
zest of 1 lime
for the vinaigrette
1/2 cup freshly squeezed lime juice (3-4 limes)
1/4 cup extra virgin olive oil (less if you want it extra limey)
1 tsp cumin
pinch of ground cayenne pepper
salt and pepper to taste
sour cream (or plain greek yogurt)
sliced bell peppers
1. in a large bowl, mix together rice, beans, corn, and lime zest.
2. in a separate bowl, whisk together the vinaigrette ingredients and pour on top of rice mixture. mix well and finish with a dash of salt and splash of lime juice if you wish.
serve warm or at room temp with sweet potato chips.