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Chicken Cantina Bowl

Crema-lime refried beans topped with grilled chicken and fresh roasted corn salsa.

Prep- 30 min. Cook- 5 min. Yield: 10, 1-bowl servings
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Chicken Cantina Bowl


1  pouch Santiago® Refried Beans with Whole Beans, prepared
1  cup Sour cream or crema
4  Tbsp Lime juice
2 1/2  lbs Chicken breast or thigh, cooked and diced
3  each Corn (about 3 cups kernels)
1/2  each Red onion, diced small (about 1 cup)
1  bunch Cilantro, chopped
  Salt and pepper


  1. Prepare beans according to package directions.
  2. Add sour cream and 2 tablespoons lime juice to beans. Hold warm.
  3. 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.)
  4. Add diced red onion, cilantro and remaining lime juice to roasted corn and season with salt and pepper.
  5. Bowl assembly: In an individual serving bowl, add 1 cup crema-lime refried beans, ½ cup chicken, 1/3 cup roasted corn salsa and 1 teaspoon cilantro.
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