This recipe was really easy. It is so yummy and light and perfect for summer. It makes me sad that summer is now over. I'm sure it will still be yummy in the winter, I just won't get to use all yummy produce that has been in season.
Recipe adapted from: Martha Stewart
5-6 whole wheat tortillas
1 Tbs. olive oil
10 oz. pkg. frozen corn-thawed
2 limes
salt and pepper
1 large ripe avocado
3 green onions sliced thinly
1 can black beans rinsed and drained
shredded cheese
diced tomatoes
sour cream
A few hours before dinner, thaw your corn. Add the juice from your 2 limes, the Tbs. of olive oil, green onions, and season with salt and pepper. Stir well. Cover and refrigerate until you are ready to use. When you are ready to make dinner, cube your avocado and add to corn mix. Also, have your tomatoes diced and ready at this time.
Heat your oven to 450. Spray each tortilla with Pam, or olive oil on both sides and put on a cookie sheet. Top lightly with shredded cheese and a spoonful of black beans. Cook for 6-8 minutes rotating the pan halfway through. Keep an eye on them, you want them crispy and starting to brown, but they can burn easily.
Remove from oven and top with corn mixture, diced tomatoes, and sour cream if desired. My husband likes jalapino's on his so you can always add that too!
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