Southwestern Meatless Tacos


  • 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.

Share the love!

1 Comment

Comments are closed.