Southwest Salad Taco Burritos
Burritos or tacos? Sometimes life is filled with excruciatingly hard choices, but they have to be made. Luckily not this time, because this recipe combines the best of both worlds. It has many of your favorite taco fixings, like hunger-satisfying black beans, corn, tomatoes, creamy avocado, fresh lettuce and veggies, and sharp Cheddar cheese. But a few fabulous extras (courtesy of the DOLE® Southwest Salad Kit), such as our creamy Taco Ranch Dressing and crispy Cheddar tortilla strips, really bring the taco to the table. Roll it all up in a warm tortilla, and taco and burrito are one. Hopefully that takes care of your toughest decision of the day.
Ingredients
- 1 cup black beans, rinsed and drained
- 1/2 cup whole kernel Mexican corn, drained
- 1 cup warm cooked brown rice
- 1 pkg. (13 oz.) DOLE® Southwest Salad kit
- 4 whole wheat tortillas (8 inches), warmed
- 1/2 avocado, diced
- 1/3 cup tomatoes, seeds removed and diced
Directions
- Heat black beans and corn in microwave for 1 to 1-1/2 minutes or until warmed.
Combine with rice, provided Cheddar cheese and 1 tablespoon taco ranch dressing. Place salad blend in bowl with tortilla strips; toss well with remaining dressing.
- Divide evenly rice mixture onto tortillas. Top each with salad blend and diced avocado and tomatoes. Roll up burritos and serve.