Better-Than-Chipotle Burrito Bowl

Like most millennials, Corey and I love Chipotle.  Corey would live off of it if he could, and I could definitely handle having their chicken burrito bowls for dinner once or twice a week myself.

Unrelated to this recipe, but just LOOK at this “Crazy Cat Lady” apron

In a desperate attempt to curb our Chipotle addiction, I tried coming up with my own recipe for a burrito bowl.  And I decided to make it meat-less since I’m trying to incorporate more and more vegetarian dishes into our meal rotations.  (But if you decide to make this yourself, I’m sure it would be delicious with some chicken breast).

I’ve messed around with adjusting the recipe for this particular dish about a dozen or so times, and I think I finally found the perfect ratio of ingredients.  And let me tell ya…

It’s BETTER than Chipotle.

I know.  Better than Chipotle?!  That’s a bold statement.

But I’m not lying.  I would choose this dinner over a Chipotle burrito bowl any day for the taste alone, but it also helps that it’s cheaper and it makes a TON of left overs.  Also, it doesn’t hurt that it’s healthy.  I make a huge batch of this burrito bowl and use my quinoa recipe as a base — we literally eat this dish for dinner for 3-4 nights.

It really is the perfect dinner.

Give it a go and let me know what you think!


Lacey’s Better-than-Chipotle Burrito Bowl

This recipe will make about 6 servings — give or take a bit if you don’t eat as much as Corey eats 😉  To adjust, just divide or multiply the recipe accordingly!


1 tbsp extra virgin olive oil

1 sweet onion, diced

2 jalapeños, diced (optional)

2 cloves garlic, minced

2 cans black beans, drained and rinsed

2 cans garbanzo beans, drained

1 can diced tomatoes

2 cans corn, drained

2 tbsp chili powder

1 tbsp cumin

1/2 tsp red pepper flakes (optional)

2 cups chicken or vegetable broth

Salt & Pepper to taste

Nonfat traditional Greek yogurt (optional to add on top of the completed dish)

I’m getting hungry just looking at this


Sauté your diced onion in the olive oil over medium-high heat in a large pot with a pinch of salt and pepper for about 4-5 minutes

In the last 2 minutes of sautéing, add in your minced garlic and diced jalapeños

Next add in chili powder, cumin, red pepper flakes, another pinch of salt and pepper, 4 cans of beans, 2 cans of corn, diced tomatoes, and chicken broth

Stir to combine and reduce heat to medium-low

Cook for about 20-30 minutes

We add quinoa as the base of our burrito bowl (see my quinoa recipe here ) and top the bowls with a spoonful (or two) of Greek yogurt to add some creaminess



Refrigerate any leftovers and warm them up in the microwave for up to 4 days!

I just throw the quinoa right on top before I put the whole pot in the fridge

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