Black Bean, Corn, and Avocado Tacos

By kathleentirpak

Ingredients

• 2 ( 15 ounce ) cans black beans,
• rinsed and drained
• 1/2 cup salsa
• 1 Tablespoon lime juice
• 2 Tablespoons minced cilantro
• 16 ounce package frozen corn, thawed
• 1 1/2 cups ( 6 ounces ) Pepper-Jack cheese, shredded
• 8 ( 10 inch ) flour tortillas
• tin foil
• 2 avocados, peeled and cut into thin wedges
• 1 Tablespoon lime juice
• salsa for garnish

Preparation

Step 1

Preheat oven to 400 degrees. Pour beans into a shallow casserole dish. Stir in salsa, lime juice, and cilantro. Top with corn, and then with cheese. Bake until bubbly, about 15 minutes, then remove from oven, keeping warm. Stack the tortillas, wrap the stack in tin foil, and bake for 5 minutes. Cut the avocados and sprinkle with lime juice. Serve salsa on the side as a garnish.