For many of us, summer has arrived! For others, it’s just around the corner. This week’s recipe is great for a summer night dinner party or get together (once we’re allowed to of course). It’s also great for picky eaters, who get to personalize their burrito bowls with whichever toppings they prefer.

One of the meals I miss the most while in lockdown is Chipotle. My hometown is relatively small, and the closest Chipotle is sadly a 45-minute drive. Luckily, I’ve cooked up some copy-cat Chipotle black beans that are packed with flavour, and as we learned from this week’s nutrition tip, magnesium.

To accompany the black beans, I’ve also included a simple pico de gallo recipe. If you’re not familiar with Mexican cuisine, pico de gallo is a type of salsa made from chopped tomato, onion, lime and cilantro. Serrano peppers are also sometimes used, but I am not a big fan of spice, so I opted out. This salsa is great for topping your burrito bowl and adding some freshness and acidity from the lime and is also perfect for dipping tortilla chips into.

Finally, to add some extra protein and flavour, I’ve included my simple recipe for Mexican spiced tofu, which only requires one pan and takes less than 10 minutes. This tofu is great for burrito bowls, tacos, or even adding into pasta (such as my chili pasta recipe).

Here are the recipes:

Ingredients

COPY-CAT CHIPOTLE BLACK BEANS

  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 tbsp chili powder
  • 1 tsp garlic powder
  • 1 tsp paprika
  • ½ tsp cumin
  • ¼ tsp dried basil
  • ½ cup water
  • 2 tbsp tomato paste
  • ¼ tsp liquid smoke
  • 1 can black beans, drained and rinsed
  • ¼ tsp salt

PICO DE GALLO

  • 3 medium tomatoes, diced
  • 1 handful of cilantro, chopped
  • ¼ red onion, diced
  • ½ – 1 lime
  • ½ tsp garlic powder
  • ½ tsp salt

MEXICAN SPICED TOFU

  • 1 package of extra-firm tofu
  • 1 tbsp olive oil
  • 2 tsp chili powder
  • 1 tsp paprika
  • 1 tsp cumin
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp salt

Directions

COPY-CAT CHIPOTLE BLACK BEANS

  1. In a saucepan over medium heat, heat up olive oil and sauté onions and garlic until translucent (~3 minutes).
  2. Add the chili powder, garlic powder, paprika, cumin, and dried basil and cook for 2 minutes.
  3. Add the water, tomato paste, and liquid smoke and mix to form a thick sauce. Bring to a simmer.
  4. Add the black beans and simmer for 8-10 minutes, until tender.
  5. Add salt and adjust seasonings to taste.

PICO DE GALLO

  1. In a large bowl (or large Tupperware container), combine the tomatoes, cilantro, and red onion.
  2. Add the juice of ½ of a lime, garlic powder, and salt. Stir to combine.
  3. Taste the salsa and add more lime juice to desired tartness.

*If you’re finding that your salsa is a bit dry, I find that storing it in the fridge for a few hours makes it a bit more liquidy.

MEXICAN SPICED TOFU

  1. In a saucepan over low-medium heat, heat up the olive oil.
  2. Using your hands, crumble the tofu into bite-sized pieces directly into the pan.
  3. Add the spices and mix thoroughly to combine.
  4. Fry the tofu for 3-5 minutes until the tofu begins to brown. This step also helps to cook off any water in the tofu to prevent sogginess.

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