Homemade Chipotle

These days, it can be hard to resist fast food. You can’t drive anywhere without passing at least ten different restaurants, and even when we’re at home we see it on TV. Chipotle is one of the biggest weaknesses for my hubby. He loves it and would probably eat it every day if I let him icon smile Homemade Chipotle

If you feel the same way, check out this Chipotle Nutrition Calculator next time you get a craving. Check the boxes next to everything you typically order and watch the nutrition label. It can be a little scary. For example, if you get a steak burrito with rice, black beans, tomato salsa, cheese and lettuce and a side of chips and hot salsa, what you’re really getting is 1,425 calories, 55 g of fat, 14 g saturated fat and 2,460 mg sodium (which is more than you need in a whole day)!

The good news is, you can make your own Chipotle-like burritos at home without much effort and with some simple substitutions you can really boost the health factor!

Here’s what you do:

-Make your own tomato salsa by combining a few ripe tomatoes, half a red onion, cilantro and some lime juice. Usually I would also add a jalapeno but I didn’t have one on hand tonight.

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-Slice up a pepper and the other half of the onion and saute them in a hot pan for fajita burritos. They use green peppers, but I only had red on hand.

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-Cook some brown rice in water according to package directions. When it’s finished, stir in some chopped cilantro and the juice from 1/2 a lime.

DSC 7116 300x200 Homemade Chipotle -For the beans, either open a can of no-salt added beans and drain and rinse them, or if you make dried beans in batches like I do, pull some out of your freezer and defrost them in the microwave.

DSC 7114 300x200 Homemade Chipotle -To make your burrito even healthier, use 8 or 9 inch whole wheat tortillas (instead of the 13-inch white tortillas they use), add kale or spinach instead of lettuce and use low-fat cheese in moderation.

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Cook your meat of choice in a little bit of olive oil. Seasoning options include black or red pepper, paprika, no-salt added McCormicks… I pulled some frozen pork tenderloin out of the freezer that I had already cooked and all I had to do was dice it up and reheat it!

DSC 7113 300x200 Homemade Chipotle Now you’re all ready to assemble your burrito! You can even wrap it in foil for fun!

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DSC 7125 300x200 Homemade Chipotle Ok, so I may have gotten a little over zealous while making the hubby’s and I couldn’t quite close it all the way like a burrito…but we can pretend!

As for myself…remember those Curried Sweet Potato & Black Bean Tacos? I LOVED them, so I roasted a sweet potato while the rice was cooking and made myself one tonight. I added a little bit of the pork and some salsa and cheese as well. Deeeelicous!

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And there you have it! You can make your own Chipotle for a fraction of the cost and with a nutrition label that will make you icon smile Homemade Chipotle instead of :(!

So tell me, do you ever try to recreate your favorite restaurant food at home in a healthier way? What’s your biggest success?

Enjoy!
–Lindsay–

About Lindsay

Lindsay Livingston is a Registered Dietitian from Columbus, Ohio. On her blog, she shares simple, healthy recipes, nutrition tips, workouts and snapshots of her life. Follow her on Twitter @LeanGrnBeanBlog and Instagram @TheLeanGreenBean and be sure to subscribe via RSS or email so you never miss a post!


Comments

  1. I make chick fila nuggets with almond flour – which coincidentally, I’m making tonight!

  2. oh man. this posts takes me back to Denison days when Chipotle in Heath was the busiest off-campus place…

  3. yum! i love chipotle, but i know how quickly all of those little things can add up in calories. my favorite restaurant re-creation isn’t actually one i did myself. mama pea re-did the red lobster biscuits and made them vegan and healthier! yum yum! and my fiance LOVES them.

  4. I know! Its so scary how many calories can be in those burritos. My husband is a huge fan too. When I go, I usually get their salads with lots of veggies on top (cooked and raw) and their amazing guac. I also do the at home thing when I can. I’m not a big fan of packaged meal type products, by Archer farms cells a cilantro rice that tastes almost exactly like Chipotles rice. Your recreation is gorgeous. The man must have loved it!

    Thank you for the congrats :)

  5. Lindsay, these look delicious! And I love how you wrapped them in foil to be like takeout :) We started making homemade pizzas a lot, which I love. I love how you just have so much more control over the ingredients and the preservatives that you put into your food. And it usually tastes better! Now, if I could only learn how to make a Big Mac…

    • i LOVE making homemade pizzas! i’m still on a quest to find a recipe for a make at home dough that stays relatively thin and crunchy instead of puffing up!

  6. Out of all the Mexican foods I made, I haven’t made burritos. This might be next on my list.

  7. delish! i LOVE any form of whole wheat wrap + mexican fillings… whether a taco, quesadilla or burrito! great photos.
    Also – I’m a new reader of your blog and wanted to let you know I’ve given you a Stylish Blogger Award – announced in my post today since one was given to me. I love your content, photos and format. Check out my post to accept and nominate your favs too!

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  1. […] easy to make and you can put pretty much anything inside. This week, I used the leftovers from my Homemade Chipotle to make myself a tasty dilla. Pack yours with veggies and meat or beans and a little bit of low-fat […]

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