Black Bean, Corn and Avocado Stuffed Tortillas
Serves 2
Some of my best meals are ones that are born out of necessity - when I'm starving and I take what ingredients I have a quickly whip something up. This was one of those meals.
I had been running errands all day and I came home ravenous - I had half an avocado in my fridge that needed to be used right away, one thing led to another and this is the result! It turned out so delicious and was so quick to make that this is definitely going to be part of my regular repertoire from now on.
- Half an Avocado, sliced
- 2 Garlic cloves, pressed
- 1/4 tsp Sea salt, plus more to taste, if desired
- 2 tsp fresh Lime juice
- 1/4 tsp Cumin
- 2 Tortillas
- 1/4 cup Corn kernels
- 1/8 tsp Black pepper
- 1 tbsp Water
- 1/2 cup diced Tomato
- 1 cup cooked Black beans
- Place the black beans in a medium bowl. Mash with a potato masher until mostly smooth, but leaving a bit of texture. Add lime juice, cumin, salt, pepper, water, garlic and corn and mix well.
- Divide the black bean mixture in half and evenly spread on one half of each tortilla. Fold one side of the tortilla over the other and transfer to a hot pan or indoor grill, heat each side until heated through.
- To serve, divide half the tomatoes and avocado between the two tortillas. Cut each one into 4 wedges and enjoy immediately plain or with salsa or hot sauce of your choice.