It’s summer . . . and time for picnic-on-the-back-porch fare! This quick and easy recipe takes just minutes to prepare, and uses all the good things of the season: fresh corn, cilantro, avocado, and of course, tomatoes!
If you have a sous-chef in the household, put them to work crisping the corn tortillas while you do the chopping.
Recipe (serves two):
- 1 ear fresh corn, boiled and sliced off the cob
- 2 medium tomatoes, diced
- 1 avocado, diced
- red onion and fresh cilantro, chopped (to taste)
- 1 can black beans, drained
- sour cream (optional)
Fry 4 corn tortillas one at a time in olive oil, until crispy. Place on paper towel to absorb excess oil.
Top tortillas with black beans, corn, avocado, and tomato; garnish with cilantro and sour cream. Add a spritz of black pepper if desired.