- 1/4 medium avocado, mashed
- 3/4 cup black beans, cooked then cooled
- 1/4 cup corn, cooked then cooled
- 1/4 onion, diced
- 2 tablespoons salsa or pico de gallo
- 3/4 cup brown rice, cooked
- 1/4 cup tomato, diced
- 6″ corn tortillas
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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