Filling: 12 6-inch tortillas (heated) 1/2 c chopped avocado 2 15-oz cans black beans, drained and rinsed 1 cup jicama, chopped 1/4 c chopped green onions 2 c corn (frozen, defrosted, or cut from cob) 1/2 c chopped red pepper
Tomato Salsa: 2 c chopped fresh tomatoes 1/2 c chopped avocado 1/4 c red onion 1 clove garlic, minced 1/2 cup chopped anaheim pepper 2 T chopped fresh cilantro 1/4 c fresh lime juice 3/4 c vegetable oil 1 t salt 1/4 t freshly ground black pepper
In 3-quart bowl, combine ingredients for filling. For salsa, combine dressing ingredients and spoon over black bean mixture. Will keep for several days if refrigerated. Place tortillas on plate, fill with 1/2 c black bean mixture. Fold over and serve. Garnish with sour cream if desired.
Bonita Watts, BAMA Cooking School
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