Crema-lime refried beans topped with grilled chicken and fresh roasted corn salsa.
Suggested Menu Price: $4.99
Prep time: 30 min.
Cook Time: 5 min.
Yield: 10, 1-bowl servings
1 pouch Santiago® Refried Beans, prepared
1 cup Sour cream or crema
4 Tbsp Lime juice
2½ lbs Chicken breast or thigh, cooked and diced
3 each Corn (about 3 cups kernels)
½ each Red onion, diced small (about 1 cup)
1 bunch Cilantro, chopped
Salt and pepper
Prepare beans according to package directions.
Add sour cream and 2 tablespoons lime juice to beans. Hold warm.
Roast corn over an open burner flame until charred but not burnt, rotating frequently, about 5 min. Cut corn off cob and put kernels into a large mixing bowl. (If using frozen kernels, place defrosted kernels on a baking sheet and roast at 400°F until browned, about 10 min.)
Add diced red onion, cilantro and remaining lime juice to roasted corn and season with salt and pepper.
Bowl assembly: In an individual serving bowl, add 1 cup crema-lime refried beans, ½ cup chicken, ⅓ cup roasted corn salsa and 1 teaspoon cilantro.