Chorizo Refried Bean Burrito Salad Bowls with Queso Fresco
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Cook time: 
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Yield: 8 servings
Chorizo Refried Bean Burrito Salad Bowls with Queso Fresco are packed with layer upon layer of flavor and take just over half an hour to whip up!
Chorizo Refried Beans:
  • 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
  1. For the Chorizo Refried Beans, add the avocado oil to a large deep skillet over medium-high heat. Once hot, add the chorizo and cook until browned, about 3 minutes, stirring occasionally.
  2. Turn the heat down to medium, add the onion, and cook 5 minutes more, stirring occasionally. Add the garlic and jalapeno or serrano, and cook 1 minute, stirring constantly. Add the chili powder, salt, black pepper, pinto beans, and stock; bring to a boil, cover, and simmer 5 minutes.
  3. Mash the beans with a potato masher (or puree in a food processor if you want their texture very smooth).
  4. You can make the beans up to 3 days ahead and keep them covered in the fridge; they can be reheated in a microwave or on the stovetop. The beans will thicken as they sit, and you can add additional liquid (stock or water) to thin them out as desired.
  5. Right before serving, stir in the fresh lime juice and top with cilantro.
  6. To assemble each salad bowl, add ½ cup cooked rice to the bottom of a shallow bowl. Add a scoop of the Chorizo Refried Beans, 1 cup leafy greens, ¼ cup chopped cherry tomatoes, 2 tablespoons diced onion, a sprinkle of cilantro, and 1 oz queso fresco. Drizzle 1 tablespoon crema Mexicana on top. Serve immediately, along with lime wedges to squeeze on top.
Tomato, Onion, and Cilantro: I recommend making a quick Pico de Gallo and using that to make these salad bowls.
Recipe by An Edible Mosaic™ at