Southwestern Veggie Taco

Southwestern Veggie Taco.jpeg

INGREDIENTS:

  • ¼ medium avocado, mashed

  • 2 Tbsp. fresh salsa (pico de gallo)

  • 1¼ cup Black Beans and Rice (see recipe on pg. 75)

  • ¼ cup cooked corn kernels

  • 1 (6-inch) corn tortilla

Preparation:

  1. Combine mashed avocado and fresh salsa in small bowl; mix well, Set aside.

  2. Place Black Beans and Rice and corn on one half of tortilla; fold.

  3. Serve with avocado and salsa mixture.

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