Bean Burrito Salad Bowl - Frescados Tortillas

Ingredients

• 4 Frescados Chimichanga-Style Flour Tortillas
• Cooking spray
• 1 tbsp olive oil
• 1 onion, chopped
• 2 tsp chili powder
• 1 can (19 oz) black or kidney beans, drained and rinsed
• 1 cup fresh corn kernels (or frozen and thawed)
• 1/2 cup prepared salsa
• Salt and pepper
• 2 ripe avocados, peeled, pitted and diced
• 5 cups shredded lettuce
• 2 tomatoes, chopped
• 1 cup shredded Cheddar cheese
• 1/3 cup chopped fresh cilantro
• 1/4 cup chopped green onions
• Creamy Avocado Lime Dressing:
• 1 ripe avocado, peeled, pitted and chopped
• 1/2 cup plain yogurt
• 2 tbsp mayonnaise
• 2 tbsp fresh lime juice
• 1 clove garlic
• Pinch each salt and pepper