Burrito Salad

Burrito Salad

That pot of No-Soak Instant Pot Pinto Beans is the gift that keeps on giving. Ditch the microwave burrito and try this salad. You’re supposed to be a grownup, after all.

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Burrito Salad

Burrito Salad

  • Author: Fresh. Out.
  • Prep Time: 20
  • Total Time: 20
  • Yield: 2 salads 1x
  • Category: Salad, quick dinner, lunch
  • Cuisine: Tex-Mex


Burrito Salad



  • 34 cups chopped lettuce or mixed greens
  • 1 cup No-Soak Instant Pot Pinto Beans with liquid
  • 1 cup prepared cauliflower rice
  • 1/4 cup salsa or Rotel tomatoes with green chilies
  • 1 batch Simple Guacamole
  • 1/4 cup shredded cheese (optional)
  • Lime wedges, diced red onions and fresh cilantro for garnish.


  1. Divide the lettuce and/or greens on two dinner plates.
  2. Add cauliflower rice to a medium pot. Measure a cup of No-Soak Instant Pot Pinto Beans and add to the pot. Then enough liquid from the beans (or vegetable broth, if you didn’t save the liquid) to heat the rice and beans in. Warm over low-medium heat until the beans are heated through.
  3. Strain off excess liquid and divide rice and beans between the two plates.
  4. Surround with salsa/tomatoes, guacamole, cheese and onions, divided between the plates. Finish with juice from the lime wedges.
  5. Serve immediately.

Keywords: burrito salad, grain-free, gluten-free, easy meals, quick lunch, Tex-Mex

Missing the tortilla? Whip up a batch of grain-free tortillas. Serve one with each salad tonight and use the leftovers for tacos or chips with No-Fry Refried Beans tomorrow.

You’re so smart and economical. No wonder you’re the favorite.


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