Name: Chorizo Refried Bean Burrito Salad Bowls with Queso Fresco
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 8 servings
Ingredients: 1 tablespoon avocado oil; 1 (9 oz/255 g)) tube Cacique® Beef Chorizo; 1 medium onion, diced; 2 large cloves garlic, minced; 1 jalapeno or ½ serrano, ribs and seeds removed and minced; ¼ teaspoon each chili powder, salt, and black pepper; 1 (15 oz/425 g) can no-salt-added pinto beans, rinsed and drained; 1 cup (240 ml) low-sodium chicken, beef, or vegetable stock; 2 teaspoons fresh lime juice; 3 tablespoons fresh chopped cilantro; 4 cups cooked rice (pro tip: for easy yellow rice, stir in a little turmeric); 8 cups leafy greens, such as baby spinach, baby kale, spring mix, or chopped Romaine; 2 cups cherry tomatoes, halved (see Note); 1 cup white onion, diced (see Note); ¼ bunch cilantro, chopped (see Note); 8 oz (227 g) Cacique® Queso Fresco; 8 tablespoons Cacique® Crema Mexicana; 2 limes, cut into wedges for squeezing on top