Ingredients
- 3 tablespoons olive oil
- 1 medium-size red onion, chopped
- 1 tablespoon chili powder
- 1 15-ounce can black beans, drained
- 1/2 cup frozen corn kernels, thawed
- 1/3 cup plus 3/4 cup purchased chipotle salsa
- 1 avocado, halved, peeled, pitted, diced
- 6 tablespoons chopped fresh cilantro
- 4 10- or 12-inch-diameter flour tortillas
- 1 cup crumbled queso fresco or feta cheese
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