Black Bean Burrito Bowl

The second salad we made in the South Arm Community Kitchen with rotisserie chicken has Mexican flavour to it.


You can make this a vegetarian version by leaving out the rotisserie chicken but it still has protein in it in the form of black beans.


  • 1 cup black beans (drain and rinse if using can beans)
  • 1 cup finely chopped kale
  • 1/2 cup cherry tomatoes, halved
  • 1/2 cup sliced green onions
  • 1/2 avocado, sliced or diced
  • 1/4 rotisserie chicken, shredded or chopped
  • fresh cilantro (optional)


  • 3 tablespoons tahini
  • 1 1/2 tablespoons fresh lemon/lime juice
  • ground cumin to taste
  • chili powder to taste
  • olive oil
  • salt and pepper to taste


Source: South Arm Community Kitchen


img_0226Place the black beans, kale, tomatoes, onion, avocado and chicken in a bowl.
img_0251For the dressing,  place the tahini in a bowl (some tahini can be thick).
img_0250Mix the tahini with lime/lemon juice, olive oil, cumin, salt and pepper.
img_0252Thin out the dressing with some water if necessary.
img_0254Drizzle dressing over the bowl and garnish with fresh cilantro (optional).

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