Bean Burrito Salad Bowl

Ingredients

4 Frescados Chimichanga-Style Flour Tortillas

Cooking spray

1 tbsp olive oil

1 onion, chopped

2 tsp chili powder

1 can (19 oz) black or kidney beans, drained and rinsed

1 cup fresh corn kernels (or frozen and thawed)

1/2 cup prepared salsa

Salt and pepper

2 ripe avocados, peeled, pitted and diced

5 cups shredded lettuce

2 tomatoes, chopped

1 cup shredded Cheddar cheese

1/3 cup chopped fresh cilantro

1/4 cup chopped green onions

Creamy Avocado Lime Dressing:

1 ripe avocado, peeled, pitted and chopped

1/2 cup plain yogurt

2 tbsp mayonnaise

2 tbsp fresh lime juice

1 clove garlic

Pinch each salt and pepper

Preperation

Preheat oven to 375°F. To make tortilla bowls, coat the inside of 4 oven-safe bowls with cooking spray; gently press tortillas inside bowls. Place bowls on baking sheet; bake for 12 to 14 minutes or until lightly browned and crisp. (Check tortillas after 5 minutes and reshape if necessary). Transfer to rack; let cool. Note: Tortilla bowls can be stored in an airtight container at room temperature for up to 2 days.

Creamy Avocado Lime Dressing: In food processor, combine avocado, yogurt, mayonnaise, lime juice, garlic, salt and pepper; process until smooth. Transfer to bowl and set aside.

In large skillet, heat oil over medium heat; cook onion and chili powder for about 4 minutes or until onion is softened. Stir in beans, corn and salsa; simmer for 10 minutes, stirring often. Season to taste with salt and pepper.

To assemble: Layer bean filling, avocados, lettuce, tomatoes, Cheddar, cilantro and green onions among tortilla bowls. Drizzle with Creamy Avocado Lime Dressing.

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