Copycat Chipotle Sofritas Burrito Bowls

Making all of the components for this takes a very significant amount of time, so pick and choose wisely if this is a weeknight dinner! Included here are recipes for: sofritas (delicious tofu), cilantro lime rice, black beans, guacamole, fajita veggies (grilled peppers and onions), and corn salsa. I know you can’t see most of these things in the photo, but I promise that they’re there and delicious!

This recipes serves 3-4(ish).

Recipes adapted from Chef de Home and Culinary Hill.

This recipe is: vegetarian, vegan, gluten free

For the sofritas:

  • 1 chipotle in adobo (plus 1.5 tbsp adobo sauce)
  • 2 tbsp olive oil, divided
  • 1 cup vegetable stock/broth
  • 2 tsp cumin
  • 1 tsp oregano
  • 1 tbsp lemon juice
  • 1/2 tbsp sugar
  • 2 tbsp roasted poblano pepper (from about pepper)
  • 1 tbsp tomato paste
  • 2 cloves garlic
  • 1 block extra firm tofu, pressed and drained
  1. Preheat the oven to 500°F. Line a baking sheet with aluminum foil and place pepper(s) in a single layer. Bake for 30-40 minutes, turning over halfway through cooking time. Peppers are done when outer skins are charred. Remove from the oven and seal tightly in aluminum foil, and let sit for about 10 minutes. When cool enough to handle, remove skins and seeds. Set flesh aside.
  2. While the peppers are cooking, prepare the tofu. Heat 1 tbsp olive oil in a large skillet. Cut tofu block in half lengthwise to make 2 pieces. Cook in the skillet about 5 minutes per side, until golden brown. To make the tofu crispier, place tofu pieces on a baking sheet and bake in 375°F oven for about 15 minutes. Chop the tofu.
  3. In a food processor or blender, combine the chipotle pepper, adobo sauce, poblano pepper, garlic, cumin, oregano, tomato paste, 1 tbsp olive oil, salt, lemon juice, sugar, and 1/4 cup of the vegetable stock. Puree into a paste.
  4. Add the puree to the skillet and saute about 2-3 minutes, until the oil starts to separate a bit.
  5. Add chopped tofu and cook for about 1 minute. Mix in additional vegetable stock and bring to a boil, then simmer for at least 10 minutes up to as long as you want, adding additional stock as necessary.

For the cilantro lime rice:

  • 1 cup brown rice
  • 1 bay leaf
  • 1 tsp salt
  • 1 tbsp fresh cilantro, chopped (or 1 tsp dried)
  • 1 tbsp lime juice
  • 1 tbsp lemon juice
  1. Bring 4 cups of water to a boil in a large pot.
  2. Add rice, salt, and bay leaf. Return to a boil and simmer 40-45 minutes, until rice is tender.
  3. Remove the bay leaf and strain rice using a fine mesh strainer. Rinse with hot water and return to the pot.
  4. Stir in the cilantro, lime juice, and lemon juice. Add additional salt if desired.

For the black beans:

  • 1/2 tbsp olive oil
  • 1/2 cup onion, chopped
  • 2 cloves garlic, minced
  • 15 oz can black beans, rinsed and drained
  • 1 tsp cumin
  • 1/2 tsp oregano
  • 1/2 tsp freshly ground black pepper
  • 1 bay leaf
  • 1/2 tsp lime juice
  1. Heat the oil in a medium sauce pan over medium heat. When hot, add the onions and cook until transparent, about 4 minutes. Add the garlic and cook until fragrant, about 1 minute.
  2. Add the remaining ingredients except the lime juice and simmer for at least 30 minutes.
  3. Add the lime juice before serving.

For the fajita veggies:

  • 2 tbsp olive oil
  • 1 green bell pepper
  • 1/2 red onion, sliced
  • 1/4 tsp dried oregano
  • 1/4 tsp salt
  1. In a large skillet, heat the oil over medium-high heat until shimmering. Add the peppers, onions, oregano, and salt.
  2. Heat until slightly softened but still tender-crisp, about 7 minutes. Remove from heat and serve.

For the guacamole:

  • 2 avocados
  • 2 tsp lime juice
  • 1/4 tsp kosher salt
  • 1/4 cup red onion, chopped
  • 2 tbsp fresh cilantro (or 2 tsp dried)
  • 1/2 jalapeno pepper, chopped (including seeds)
  1. Add all ingredients to a food processor. Pulse until desired consistency is reached.
  2. Serve immediately or store with plastic wrap directly on surface of guacamole, to prevent air from reaching it.

For the corn salsa:

  • kosher salt
  • 2 ears fresh white or yellow sweet corn, husks removed
  • 1/4 cup red onion, finely chopped
  • 1 jalapeno, stemmed, seeded, and finely chopped
  • 2 tbsp roasted poblano pepper (see Sofritas instructions), finely chopped (from about 1/2 pepper)
  • 2 tbsp fresh cilantro, finely chopped
  • 1/2 tbsp lemon juice
  • 1/2 tbsp lime juice
  1. Bring a large pot of water to a boil over high heat. Add 1/2 tbsp kosher salt and corn, and boil for 3 to 5 minutes. Submerge corn in a large bowl of ice water. When the corn is cool enough to handle, cut it off the cob and transfer to a large bowl.
  2. Stir in red onion, jalapeno peppers, poblano peppers, cilantro, lemon juice, and lime juice. Add kosher salt to taste.

Assemble all ingredients into bowls (or into tortillas) and add desired toppings (shredded lettuce, cheese, sour cream, jalapenos, etc!)



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