INGREDIENTS

• 1/3 cup of lime juice

• salt and pepper

• 2 tbsp olive oil

• 2 cups of frozen corn kernels

• 2 cans (or about 3 1/2 cups) of black beans

• 1 ripe avocado, chopped

• 1/4 green bell pepper, chopped

• 1/4 red bell pepper, chopped

• 1 small onion, chopped fine

• 1/4 cup finely chopped cilantro

 

INSTRUCTIONS

Whisk the first three ingredients (for the dressing) in a small bowl; set aside.

Heat a lightly oiled frying pan over medium high.  Lightly toast corn until spotty brown but not charred, about five minutes.  Remove from heat.

In a large bowl, add the remaining ingredients and the toasted corn.  Drizzle with the dressing and mix well.  Season with additional salt and pepper if desired.

In the same skillet that you used to toast the corn, heat about three tablespoons of oil and lightly toast the Ezekiel sprouted grain tortillas, or tortillas of your choice, one at a time.  You may need to add more oil to the skillet as you go.

Spoon the bean mixture over the tortillas and serve.