Our Recipes

Bean Burrito Salad Bowl

  • Yield: 4 Servings
  • Prep Time:25 minutes
  • Cook Time: 25 minutes
  • Total Time: 50 minutes


  • 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


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.

Nutritional Info

Per 1 burrito bowl
Calories 800
Fat 44g
Cholesterol 35mg
Sodium 1610mg
Carbohydrate 88g
Fiber 15g
Sugars 11g
Protein 25g