Ingredients

The following ingredients have 4 Servings
  • 1 12-oz. package al fresco Mild Mexican Chicken Sausage
  • 8 soft tortilla bowls
  • 1 8-oz. bag shredded lettuce
  • 1 15-oz. can black beans, rinsed and drained
  • 1 cup frozen corn
  • 1 10-oz. container prepared pico de gallo, drained (see note)
  • 1 Tbsp lime juice
  • chopped cilantro
  • avocado (sliced)
  • taco sauce

Instruction

  • Slice al fresco Mild Mexican chicken sausage into ½” slices.
  • Spray a medium skillet with nonstick cooking spray. Add sliced sausage and cook, stirring occasionally, for 6-7 minutes or until browned. Set sausage aside.
  • Meanwhile, place ~½ cup of shredded lettuce into each tortilla bowl.
  • Using a small bowl, combine black beans and corn; divide mixture evenly into bowls.
  • Using a small bowl, combine drained pico de gallo with lime juice; divide mixture evenly into bowls.
  • Top with sliced chicken sausage and sliced avocado.
  • Garnish with freshly chopped cilantro and drizzle with taco sauce before serving.