Chipotle Burrito Bowl
PRINT RECIPE
ingredients
- 1 package Azteca Bake and Fill Crispy Salad Shells
- 2 cups uncooked rice
- 1 cup salsa
- 3 cups chopped Romaine lettuce
- 1 bag frozen whole kernel corn, thawed
- 1 cup black beans, drained and rinsed
- 2 Roma tomatoes, diced
- 1 avocado, chopped
- 2 T. chopped fresh cilantro leaves
- Chipotle ranch dressing
Directions
Cook
15m
Servings
4
Bake Salad Shells according to Salad Shell package directions. Combine the cooked rice and salsa. To serve, divide rice mixture into salad shells. Top with lettuce, corn, black beans, tomatoes, avocado and cilantro. Drizzle with chipotle dressing. Serve immediately. Makes 4 salads.
