I love Chipotle but I believe I prefer the homemade version better. The author, Cynthia Sass, recommends in her book the Vegetarian Fajita Burrito Bowl at Chipotle for dining out on page 152. I realized that I had the ingredients for most of it at home — I didn’t have the pepper and onions.
I had corn on the cob and grilled it on my indoor grill and I had black beans in my fridge from a previous recipe. I used salsa, lettuce, avocado & threw a little cumin and dried cilantro on there. I could probably eat this everyday.