Best 4 Raspberry Chipotle Burritos Recipes

COPYCAT CHIPOTLE VEGGIE BURRITO

Steps:

• Cook rice according to package instructions.
• Once the rice is cooled, add freshly squeezed lime juice, freshly chopped cilantro, salt and pepper to taste. Mix well.
• Wash and chop cherry tomatoes into quarters. Drain canned sweet corn. Peel and finely chop red onion and garlic.
• Mix all chopped ingredients in a small bowl. Add freshly chopped cilantro and olive oil. Stir until combined.
• The EASIEST way to make fajita veggies is in a sheet pan. For detailed steps, top tips, video, and more guidance visit our Fajita Veggies post. However, if we need only 1-2 servings we usually make pan-fried veggies in 5 minutes.
• Peel and slice onion 1/4-inch (4-5 mm) wide. Wash and slice bell peppers also 1/4-inch (4-5 mm) wide.
• Pre-heat a frying pan on medium heat. Add olive oil.
• Once the oil is hot enough add the onion and the bell pepper slices and sprinkle them with fajitas spice mix. Stir to combine and fry them for 5 minutes until they are tender.
• Take a ripe avocado. Cut them in half and turn it with your hands around the seed. Spoon the soft avocado flesh into a small bowl. Mash it with your fork.
• Peel and finely chop the red onion. Squeeze a bit of lime juice. Chop fresh cilantro leaves.
• Add all chopped ingredients plus lime juice and salt to the mashed avocado and mix well.
• For more details, visit our Copycat Chipotle Sofritas recipe.
• Use a firm tofu and press it. Pat it dry with a paper towel.
• Fry thin tofu slices with a bit of olive oil until golden brown. Use a food processor to chop the fried tofu.
• Add all marinade ingredients to a food processor and chop them until chunky.
• Marinate the tofu crumbles for 30 minutes.
• Take a cast-iron skillet or a frying pan as well and heat it over medium heat. If you feel the sauce became too thick at the end of the marinating time, add a bit of veggie broth. Start with 1/4 cup (0,5dl). Add the marinated tofu crumbles and cook for about 10 minutes.
• Warm your tortilla in an oil-free frying pan on low heat. Place your warmed tortilla on the plate. Then add 1-2 Tbsp from all ingredients.
• I usually start with Guacamole and Tomato-Corn Salsa so they can help holding the rice and beans in place.
• Then, add the Cilantro-Lime Brown Rice and the Canned Black beans.
• Add 1-2 spoonful of Sofritas
• Top these with Fajita Veggies and Shredded Lettuce.
• I finish it off with a Shredded Cheese and a drizzle of Sour Cream (or mayo). And roll you burrito.

RASPBERRY CHIPOTLE DIP

Steps:

• Spread cream cheese onto a small serving platter. Top with salsa and pecans. Refrigerate until serving. Serve with crackers.

CHIPOTLE CHICKEN BURRITOS

Steps:

• Heat the oil in a medium pot over medium-high heat. Add 1/2 cup pico de gallo, the chopped chipotle and adobo sauce to taste; cook until the mixture starts to sizzle, about 2 minutes. Add the beans and 3/4 cup water; bring to a low boil, then stir in the chicken and cook until the mixture is slightly thickened, about 2 minutes. Stir in the cilantro and season with salt.
• Heat the tortillas as the label directs. Arrange the rice horizontally in the lower half of each tortilla, leaving a 1 1/2-inch border on all sides. Top evenly with the cheese, chicken mixture, lettuce and the remaining pico de gallo.
• Fold the bottom edge of each tortilla snugly over the filling, tuck in the sides and roll up tightly. Cut the burritos in half and serve with guacamole if using.

RASPBERRY CHIPOTLE SAUCE

Steps:

• Heat olive oil in a skillet over medium heat. Stir in jalapenos; cook until tender, about 5 minutes. Mix in garlic, and adobo sauce; bring to a simmer. Stir the raspberries into the sauce; cook until soft, about 3 minutes. Stir in the vinegar, salt, brown sugar, and white sugar. Mix well. Simmer until thickened and reduced by half, about 15 minutes. Transfer sauce to a heatproof bowl; allow to cool to room temperature before serving, about 20 minutes.