Dole Recipes

Southwest Salad Taco Burritos

Crispy iceberg and romaine lettuces with tortilla strips and Taco Ranch Dressing give your salad a Tex-Mex twist. Try our Taco Burrito recipe for a great appetizer idea.

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  • 3
  • 15 min.

Ingredients

  • 1 cup black beans, rinsed and drained
  • 1/2 cup whole kernel Mexican corn, drained
  • 1 cup warm cooked rice
  • 1 pkg. (13 oz.) DOLE® Southwest Salad kit
  • 3 burrito-sized flour tortillas, warmed
  • 1/2 DOLE 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. Drizzle with sour cream. Roll up burritos and serve.