Corn and Avocado Tortillas

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Corn and Avocado Tortillas

 

 

1/2 medium avocado, stone removed, peeled

2 teaspoons vegan sour cream

few drops Tabasco sauce (optional)

1/2 small red onion, finely chopped

130 g (4 1/2 oz) can corn kernels, drained, rinsed

4 teaspoons chopped fresh coriander (cilantro) leaves

75 g (2 2/3 oz) can kidney beans, drained, rinsed

4 white corn tortillas

 

 

1. Mash avocado and sour cream together in a small bowl. Add Tabasco

to taste.

 

2. Place onion, corn, coriander (cilantro) and beans in a small bowl.

Mix well to combine.

 

3. Meanwhile, warm tortillas following the packet directions.

 

4. Spread avocado mixture over tortillas. Top with corn mixture. Serve

flat, wrapped or rolled.

 

 

Makes 2 serves.