Saturday, October 3, 2015

Chipotle Burritos: Part 3

Here's the third and final part of my recipe for homemade Chipotle burritos! On Wednesday I revealed how I make the seasoned ground beef, and yesterday I shared my recipes for cilantro-lime brown rice, pico de gallo, and guacamole. Now, it's time to discuss corn, beans, and queso.

Homemade Chipotle Burritos: Corn Salad
  1. Thaw 2 cups frozen corn in the microwave or on the stove. 
  2. Mix in 2 teaspoons fresh lime juice and 2 Tablespoons fresh chopped cilantro.

Homemade Chipotle Burritos: Black Bean Salad

  1. Open 1 can (approximately 15.5 oz) of black beans, and rinse beans. 
  2. Warm beans in the microwave or on the stove.
  3. Mix in the following: 
  • 1 clove minced garlic (or 1/2 teaspoon garlic powder)
  • 1/2 teaspoon cumin
  • 1/2 teaspoon dried oregano
  • 1 teaspoon lime juice

Homemade Chipotle Burritos: Queso Blanco Dip
Click here to view this recipe in a previous post. 

And that's it! Now you can make your own homemade Chipotle burritos. Don't forget to add shredded cheese, sour cream, and lettuce. Bon appetit. :)


  1. Anonymous10/03/2015

    Sounds good! Thanks for posting:)

  2. Anonymous10/03/2015

    Your burrito recipe sounded so good! I made it for dinner tonight!
    My kids loved them! At first I thought they might be hard but they were easy than I thought and worth it. :) Thanks for sharing your wonderful burrito recipe! God bless you and your husband.

  3. Anonymous10/04/2015

    Mmm, cumin is delish, and is an antiinflammatory!

  4. Anonymous10/04/2015

    Or as we Italians say, buon appitito