Southwestern Meatless Tacos


1/4 medium avocado, mashed

3/4 cup of cooked black beans

1/4 cup of cooked corn

1/4 cup of diced onion

2 tbsp. fresh salsa or pico de gallo

3/4 cup of cooked brown rice

1/4 cup of diced tomato

1 6″ corn torilla

Combine mashed avocado and fresh salsa in a small bow; mix well.  Set aside.

Place black beans, rice and corn on one half of tortilla and fold.

Serve with avocado and salsa mixture.

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