Chipotle Inspired Veggie Burrito Bowl & Veggie Burritos

Making chipotle style burritos and veggie bowl at home is a great way to save money and plan your healthy meals ahead. This is great for whether it’s lunch or dinner. Loaded with healthy and yummy ingredients like black beans, cilantro-lime rice, tomato salsa, guacamole, and spicy sauce. It is colorful and packed with flavor and will be on your table in no time!

Like I said that no matter what meal of the day you plan on eating your burrito bowl, you’re going to love it!

The leftovers can be refrigerated 4 to 5 days. For planning a meal ahead or for meal prep, you can make 4-5 servings of everything and freeze them in separate boxes. Just take them out of the freezer 2-3 hours before you plan to eat. Guacamole will be good in fridge just for 2 days.

If you feel it is too much for you to make everything in one day, you can plan to make few things 1 or 2 days ahead. you can prepare beans, salsa and guacamole 2 days before and prepare rice, veggies on the day you like to have.

Not only they are (bowl and veggie burrito wrap) bursting with color, they’re also packed with delicious Mexican flavor, a bit of heat, and nutrition. Protein from the cheese, and black beans + healthy fat from the avocado.

Here are some of my favorite ingredients for making the best burrito bowls and veggie burrito wraps. Plus, tips and substitutions for ways to customize your favorite burrito bowl!

  • Black Beans or Pinto Beans – Protein rich black beans or pinto beans are essential for this burrito bowl or wrap. For ease, use canned. I made beans in pressure cooker but beans can be cooked in Instant Pot as well.
  • Chipotle Veggies – Keeping it simple, but flavorful, Chipotle style fajita veggies are a great addition to your burrito bowl. Use your favorite colored bell peppers and onion.
  • Cilantro Lime Rice –  Use Jasmine rice or sonamasoori rice or brown rice or basmati rice. Any rice would be great with this recipe mixing with Cilantro Lime. If you don’t want to use rice, you may try it with cauliflower rice or quinoa.
  • Leafy Greens – Add freshness and healthy roughage to your burrito bowl with leafy greens. Shredded romaine or iceberg lettuce is a great addition for crispness. Or use your favorite greens.
  • Salsa – Both this homemade Fresh Corn Salsa and Tomato salsa(Pico de Gallo) are fantastic in this recipe, and they’re easy to make too. For convenience, you may use bottled salsa.
  • Tortillas – Store bought tortillas can be used for a quick meal. If they are not available to you or if you don’t like the store bought ones, you can make them using all purpose flour(maida), wheat flour, salt, and oil. Make a dough and roll like chapathi, but make them little thick and toast both sides on heated pan.
  • Garnish – Guacamole (avocado) with lime juice, jalapeno, capsicum and a pinch of salt add a nice finishing touch.
  • Hot Sauce – I am using sriracha hot sauce here for spiciness. You may skip this if you don’t like it spicy.
  • If you prefer a bit of creamy drizzle, use Sour Cream. And if you love cheese, feel free to add a sprinkle over the top as well!

How to wrap a burrito

Now the fun part! Wrapping a burrito is actually quite easy once you get the hang of it. It’s ideal to use a large tortilla so you have enough room to wrap tightly. Also, I always warm them up to make them soft and pliable. You don’t want to overstuff the burrito or it will fall apart.

Place warmed tortilla on a flat surface and add your filling in the middle. Fold the sides in, then tuck in the top flap under the filling as you roll. Continue to roll tightly until complete.

How to make Chipotle Inspired Burrito Bowl & Veggie Burritos



  • Cilantro-Lime Rice:
    • rice – 1 cup
    • salt – 3/4 tsp (adjust)
    • olive oil – 4 tsp
    • cilantro(coriander leaves)
    • lime juice – 1 lime (adjust)
  • Guacamole: You can always adjust the quantity of the ingredients as you like
    • avocado – 1
    • lime juice – 1/4 lime
    • onion – 1 tbsp, finely chopped
    • jalapeno – 1/2
    • tomato – 2 tsp, finely chopped
    • capsicum – 1-2 tbsp, finely chopped
    • salt, pepper; red chilly powder – pinch
    • olive oil – 1 tsp
  • Beans:
    • black beans or pinto beans – 1 cup
    • ginger – 1″
    • jeera(cumin) – 1 tsp
    • taco masala – 1 tsp (if taco seasoning not available, use red chilly powder and garam masala) (adjust as per your spice level)
    • salt
  • Veggies or Fajitas:
    • onion slices – 1 cup
    • green capsicum slices -1.5 cups
    • salt, pepper, oregano dried herbs
  • Tomato Salsa:
    • tomato – 1 cup, finely chopped
    • green capsicum – 3/4 cup, finely chopped
    • onion – 2 tbsp, finely chopped
    • garlic – 2 cloves(optional)
    • jalapeno – 1/2, finely chopped
    • salt, pepper, red chilly powder, lime juice
    • cilantro (coriander leaves)



  1. Rinse rice and add water (water quantity depends on the rice you use), salt, 3-4 tsp oil, close lid and cook for 3 whistles in pressure cooker. If you use Instant Pot, you may choose Rice option.
  2. After the rice is cooked, remove from heat and fluff with a fork, add cilantro and lime juice. gently stir to combine well. Taste for seasoning and add more if needed. Cover with lid to keep warm. 


  1. Rinse and soak beans over night. In the morning add fresh water in beans and add ginger, cumin(jeera), and taco seasoning. Close and cook for 7-8 whistles in pressure cooker.
    • For Instant Pot, select pressure cook option and more option and set the time for 30 mins.
  2. After the pressure leaves, add salt, adjust spiciness. If there is too much water, cook for few more minutes to achieve desired consistency. Taste and adjust flavors if needed. Beans should be neither too thick nor too runny. Keep aside.

Veggies (Fajitas):

  1. Cut capsicum and onion into slices. Add 1 tbsp oil in a heated pan, add capsicum and onion slices, sauté on high until the veggies are little soft yet crunchy.
  2. Add salt, pepper and dried oregano flakes. Give a good mix and keep aside.

Tomato Salsa:

  1. In a medium bowl, combine all ingredients well. Taste and adjust flavors if needed. Set aside. 


  1. In a medium bowl, place avocado (peeled and de seeded), mash it with fork. combine all ingredients well. Taste and adjust flavors if needed. Set aside. 

Chop lettuce into thin slices. Boil corn or bake a little with onion to make corn salsa. Get all the ingredients ready to make Chipotle veggie bowl or make Veggie Burrito wrap.

You can use my previous posts for salsa and guacamole recipes.

Chipotle Veggie Burrito Bowl

Take a wide bowl, then add rice, beans, veggies, salsa, corn, cheese, lettuce, and hot sauce(sriracha or chipotle sauce) in it. Lastly top it with guacamole and Serve.

Veggie Burrito Wrap

Warm a tortilla in a large skillet over medium heat, about 15-20 seconds on each side. Place on a flat surface and add the rice, beans, tomato salsa, corn, veggies, lettuce, avocado(guacamole), cheese and lastly drizzle with hot sauce (don’t overfill). Fold the sides in then tuck in the top flap under the filling as you roll. Continue to roll tightly until complete (see video for visual instructions).


  1. Can also be served with tortilla chips on side.
  2. Use different tortillas like spinach tortilla or tomato tortilla for variation.
  3. If you don’t like avocado, you may skip adding guacamole.
  4. Sour cream is also optional. But if you like, you can use it.
  5. You may use any beans available.
  6. Just boiled corn can be used instead of corn salsa.
  7. Leftovers can be refrigerated for 4-5 days.
  8. Vegans may use vegan cheese.
  9. If using small corn tortilla, use like shown below.

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