Tuesday, June 10, 2014

Chipotle-Inspired Sofritas Bowl

Hey, everyone! Happy summer! I know most people are in school and that it's technically still springtime, but I am done with school, so I guess I can say it's summer. I'm so excited to have all this time to cook and get the team together to share fun recipes with you guys.

Everyone loves Chipotle, right? I mean, who doesn't? It's one of my favorite restaurants because it's tasty, fast, AND they are so careful about where their ingredients are coming from. I love that a place centered around bettering the food system has become so incredibly popular internationally. Unfortunately, I live 15 minutes away from the closest Chipotle. That means that I can't satisfy my Chipotle cravings 24/7. This recipe for Sofritas will teach you how to make a Chipotle-inspired vegetarian meal at home that will satisfy the whole family! This doesn't taste exactly like what you can order at Chipotle, but it's as close as I could get it with the resources I had. This recipe just includes the toppings I used, but you can always try making your own version of Chipotle's guacamole or salsa verde or whatever else you like in your order. 

Chipotle-Inspired Sofritas Bowl
Serves 4

2 (15 oz) cans black or pinto beans 
1 romaine heart, loosely chopped 
1/2 cup rBST-free shredded Mexican cheese blend 

Cilantro-lime rice: 
2 cups white rice (use brown rice if that's what you usually order) 
The juice of 2 limes 
1/2 cup cilantro, finely chopped 
Salt and pepper, to taste 

Corn salsa: 
2 small ears of corn, shucked and silk removed
1/4 cup red onion, finely diced
1/4 cup red bell pepper, finely diced
1/4 cup tomato, finely diced
2 tbsp cilantro, finely chopped
The juice of 3/4 of a lime 
1/2 tsp cayenne pepper 
Salt and pepper, to taste 

2 (10 oz) packages extra-firm tofu 
1/4 cup chipotle in adobo sauce OR 1/4 cup chipotle salsa 
2 small poblano peppers OR 1 large green bell pepper with 1 jalapeño pepper 
1/2 tsp cumin
The zest of 1 lime 
Salt and pepper, to taste 
2 tbsp extra-virgin olive oil 
*I used the chipotle salsa, green bell pepper and jalapeño pepper in mine. Chipotle says in their description of Sofritas that they use poblano peppers, but I didn't have any. Try it both ways and decide which one you think tastes closer to the actual Chipotle version. 

1. Bring 4 cups of water to a boil. Add the rice and reduce the heat to low. Cover and cook for 20 minutes. 

2. Remove the tofu from the packages and set them on a slanted surface to drain. I like to set a cutting board on the counter and the sink so that the tofu can drain into the sink. Let drain completely. 

3. Combine the chipotle in adobo/chipotle salsa, poblano peppers/green bell pepper and jalapeño pepper, cumin, lime zest, salt and pepper in a food processor. Pulse for about a minute, until very smooth and sauce-like. 

4. Pat the tofu dry with a paper towel. Using your hands, crumble the tofu up into small crumbles. It should look somewhat like crumbled feta cheese. Transfer the sauce from the food processor to the bowl with the crumbled tofu and stir well. It should look like what is pictured below. Let marinate for about 10 - 15 minutes. This doesn't need to be exact - just prepare the corn salsa while it sits to kill some time. 
5. While the sofritas are marinating, take your shucked corn and remove the stems. This will create a flat surface on the bottom for the corn to stand on. Using a sharp knife, carefully slice down the side of the corn, removing a strip of corn kernels. Turn the corn and remove another strip until all the kernels have been removed. Repeat this process with the other ears of corn. Put the kernels in a bowl and add the rest of the salsa ingredients. Mix well and adjust seasonings accordingly. 

6. Heat the olive oil in a large skillet over medium-high heat. Add the sofritas. Stirring fairly frequently, cook for about 5 - 7 minutes. While the sofritas are cooking, heat the beans in a saucepan on a different burner until heated through. Remove the sofritas and beans from heat.

7. When the rice is finished cooking, fluff it with a fork and add the remaining cilantro-lime rice ingredients. Stir well and adjust seasonings accordingly. 

8. To assemble a bowl, add the ingredients in the following order: rice, beans, sofritas, corn salsa, cheese and lettuce. You can always add any other toppings that you like. This order is crucial because it's the same order that they go in at Chipotle! Serve and enjoy. 

I hope you enjoy this recipe! Please give it a try so you can have a little taste of Chipotle in your own home, and share your recreations with me using #teenscancooktoo on Instagram. Hey, you could even share them with Chipotle on Instagram or Twitter! 

Finally, I want to talk to you about the Teens Can Cook, Too vegetarian challenge that is starting THIS SUNDAY! Isabel, Isaac, Annika and I will be going vegetarian from June 15th to 28th, and the other team members will be testing out our vegetarian recipes here and there. We want all of you to participate if you're up for it! The whole point is to get a taste of the challenges vegetarians face as well as experiencing the benefits of being a vegetarian. You must eat at least 1.5 cups of vegetables, 1 cup of fruit and get a decent amount of protein each day so you can assure that your body isn't deprived of the nutrients it needs. Those of us who are participating will be sharing meal logs and comments from each day here on the blog. If you want to participate, send me pictures on Twitter and Instagram using #teenscancooktoo of your vegetarian meals so we can see what you're up to. This will be a really fun way for the team to interact with the readers, but it will only work if you participate along with us! Keep up with us on all the social media sites below so you can interact: 

Stay healthy!  
- Madeline 

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