back to top

We’ve updated our privacy notice and cookie policy. Learn more about cookies, including how to disable them, and find out how we collect your personal data and what we use it for.

Entice Your Taste Buds With This Southwest Burrito Bowl

Your burrito making skills are about to come in handy.

Posted on


8 Gorton's Classic Crunchy Fish Fillets

1 can black beans, drained

1 cup cooked white rice

1 ripe avocado

1/4 small can green chillies, chopped

1 cup cooked frozen corn

1 tablespoon chopped red onion

4 small fresh tomatoes, chopped

3/4 cup mayonnaise

6 teaspoons fresh lime juice, divided (2 teaspoons, 4 teaspoons)

1 tablespoon olive oil

1/2 teaspoon cayenne (divided into 1/4 teaspoons and 1/4 teaspoons)

1/2 teaspoon honey

1/2 garlic clove

Salt and pepper

Optional Garnish:

Fresh cilantro

Fresh lime wedges


1. Preheat oven to 425°F/220°C

2. Bake fish fillets for 17-19 minutes (be sure to turn over after 12 minutes). 

3. Heat black beans with a little water and salt, allow to simmer and warm through.

4. Combine mayo, garlic, 2-3 green chillies, ¼ cayenne, 2 teaspoons lime juice and pinch of salt in a blender, blend until creamy. Set aside.

5. In a small bowl, make vinaigrette by combining olive oil, 2 tsp lime juice, ½ teaspoon honey, ¼ teaspoon cayenne, and a pinch of salt. Set aside.

6. Combine corn, red onion, avocado, tomatoes, vinaigrette, and salt and pepper.

7. In a bowl, layer remaining ingredients, starting with rice, black beans, corn salsa, and (2) fish fillets, garnish with creamy sauce, cilantro, and additional lime wedges.