My version of Chipotle

This quarantine life has me in the kitchen all day. I had some leftover pull pork or pork pull I got from my local food pantry and had made for dinner with some chili and rice.

This inspiration came from my son. I had left over pull pork and he tell me “why I don’t chipotle style the pork”? I was like ok and asked him what did he mean by that. He stated why don’t I do white rice and black beans with it and add the toppings. I was like great idea. So I called my youngest daughter and asked her what toppings does chipotle uses for their rice and black beans.

I headed to the supermarket to get all my ingredients. So let me tell you what I have here.

White rice and black beans. The beans are Goya Black Beans which I seasoned with sofrito. Sofrito is like pesto to the Puerto Rican culture. We swear by it. I added some Adobo and tomato sauce. Goya product was what i was raised with given I’m Puerto Rican. 

Now let’s get to the toppings.

1. Red and White Onion

2. Sour Cream

3. Guacamole

4. Cheese

5. Cilantro

6. Wrap

7. Grilled Corn

8. Lemon

9. Goya Vegetable and salad seasoning for the salads

I also made a toss salad, and a cherry tomato, red onion, cilantro and freshly squeezed lemon juice and zest. Guacamole had cilantro, red onions and freshly squeezed lemon juice.

I put the wrap first, white rice, bean, pull pork and just piled it on the cheese, corn, sour cream, guacamole, onions, and cilantro. I put the salad and cherry tomato salad at the side of the wrap.

I go to my local food pantry in my community which is a block over. I appreciate everything they give me. With the vegetables and fruits I canned them. I picked up some fresh beets this weekend from the pantry so I cut some up and the other half I shred them and put them in Mason Jars.




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