Sunday, July 3, 2011

Chipotle style burritos: Black Beans, Cilantro Lime Rice, Pico de Gallo & Guacamole

I think I've mentioned before how much I LOVE Chipotle. Sadly, we don't have one near us, so the only time we get to indulge ourselves is when we travel. SO we like to make our own version at home. I am pretty close on everything except the chicken- I am not willing to spend the time to figure out those complex flavors, so for now I just go with grilled chicken marinated with a little lime juice and montreal seasoning or zesty italian dressing.

The cilantro lime rice recipe I posted previously here  the image shown is with barley, but you can also use white rice (pictured above). I also added a little chopped green onion to the version shown above.

Black beans...Squeeze the juice of one lime, stir in some salt, cilantro and cumin to flavor your beans. See below for simple instructions on cooking these in the pressure cooker- takes only 30 minutes!

Simple Pico de Gallo: This is my simply "wimpy" version of pico de gallo- simply chop a bunch of tomatoes, some green onions (including white part), cilantro and juice of one lime. Refrigerate until ready to use.

Guacamole: I never measure these spices, just add a bit here and there until you reach the flavor your tastebuds desire... 1-2 ripe avocados, salt, pepper, fresh lemon or lime juice, garlic powder, diced tomatoes, cilantro.

Serve in warmed tortilla with or without grilled chicken.

Cooking Black Beans in Pressure Cooker:
I have been asked a few times how to cook beans in a pressure cooker. It is really simple. I just take 2 cups of dried beans- sort and rinse, (no soaking necessary) add to pressure cooker and fill with water to the 2/3 full line. Turn stove on medium high and as soon as you hear the whistle, turn it down a bit so that it still whistles softly but isn't steaming it's top off. Continue cooking for 20 minutes. Turn off the heat and let it sit on the burner while you prepare the rest of your food. I, as you know, am impatient and if I need them fast, I use a fork or knife to lift the release valve and let the excess steam out. Once the steam is all out you can open it, rinse the beans and eat.

Fresh cooked beans have a different flavor so you may find that you need to salt them, although after time you'll get used to not having so much salt on them. There is a great chart about how long to cook different types of beans at this website

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