Chipotle my way
this burrito is similar to the burritos i enjoy at Chipotle so much except i prefer to use hominy instead of rice. rice is hard to cook in small batches and the leftover rice never really reheats the way i like. with hominy there isn’t that problem. these soft shell tacos are one of my favourite things to eat!
1 /2 onion sliced
1/2 sliced bell pepper
1 can hominy drained and rinsed
2 cloves garlic minced
1 teaspoon ground cumin
1/2 teaspoon oregano
1 tomato diced
1 can black beans drained and rinsed
1 hot pepper ( i used jalapenos this time but i like the intense heat of habeneros) diced
avocado (optional) sliced
lettuce (optional) sliced
for the peppers and onions cook a half a bell pepper and a half an onion sliced in a skillet over medium high heat in a little oil for seven minutes. reserve to the side.
for the beans in a small pot use 2 garlic cloves minced with a little oil stirring for thirty seconds then add the beans, cumin, oregano, salt, chopped jalapeno, and diced tomato. if you want to have an exact amount of tomato do what i do and use cherry tomatoes sliced in half. i used 1/2 cup sliced cherry tomatoes. cook on low heat stirring occasionally for seven to ten minutes.
for the hominy, on low heat combine the can of hominy, the juice of a fresh squeezed lime, (lemon also works) and 2 tablespoons chopped cilantro in a pot over low heat. when it’s warm it’s done.
now fill up a taco shell with your fillings garnish with avocado and lettuce of you choose, and enjoy!