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Entice Your Taste Buds With This Southwest Burrito Bowl

Your burrito making skills are about to come in handy.

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INGREDIENTS

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

PREPARATION

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.

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