Chipotle Meal Prep

Glass containers of black beans, corn salsa, romaine lettuce, Cilantro Lime Rice, Fajita veggies, chipotle chicken, salsa, and cheese.

One of our favorite things to make for the workweek is Chipotle Meal Prep. Copycat recipes for all your favorite Chipotle eats can be prepped ahead so you can reheat burrito bowls throughout the week, or make tacos and quesadillas.

Prep Time1

Cook Time30

Total Time1 30

Author : Kari Peters

Cuisine: American, Mexican

Servings:

Calories: 679kcal

Ingredients

3 cups Chipotle Chicken 1 recipe, see notes
3 cups Cilantro Lime Rice 1 recipe
4 cups Fajita Vegges 1 recipe
1.5 cups black beans well rinsed
1.5 cups Pico de Gallo
2 avocados 1 batch Guacamole
6 cups romaine lettuce chopped
1 cup Pepperjack cheese grated
1 cup sour cream
1 cup Chili Corn Salsa see notes

Instructions

Make each recipe for your Chipotle bowls and divide into airtight sealed containers.
I recommend making just enough Guacamole for what you need that day, or using diced avocado because it doesn't keep well. Refrigerate and use within 4-5 days.
To reheat your Chipotle bowls, place a bit of each part of your burrito bowl into a skillet, except the fresh components.
Add a tablespoon or two of water, cover, and reheat over medium heat until hot and the water has evaporated.
Serve with the fresh toppings.

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Notes

You can also make my Chipotle Honey Chicken, Carnitas, or Beef Barbacoa instead.

Quick version of Chipotle’s Chili Corn Salsa: 2 cups thawed frozen corn (10 oz), 1/4 cup minced red onion, 2 tbsp minced jalapeno, 1/4 cup chopped cilantro, 2 tbsp lime juice, 1/2 tsp sea salt, 1 tsp agave nectar.

Chipotle’s Secret Sauce: mix sour cream together with Chipotle Honey Vinaigrette in equal parts or to taste to drizzle over your burrito bowls.

Nutrition