Southwestern Veggie Taco
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
Combine mashed avocado and fresh salsa in small bowl; mix well, Set aside.
Place Black Beans and Rice and corn on one half of tortilla; fold.
Serve with avocado and salsa mixture.