These soft tacos are great for a quick weeknight dinner. They are vegetarian but still contain a good amount of protein from black beans. Serve these with a salad and you’ve got a complete meal that’s ready in minutes!

- Jessica Siegel, Registered Dietitian

INGREDIENTS:
1 teaspoon Napa Valley organic olive oil
1 15-ounce can Westbrae Natural organic black beans, rinsed and drained
1/2 cup C&W frozen organic petite sweet corn kernels
1 16-ounce container Gelson’s Finest mild or hot salsa, 1/4 cup reserved
1 teaspoon ground cumin
1/4 teaspoon chili powder
1 organic avocado
1/8 teaspoon kosher salt
5 Mission yellow corn tortillas super size
5 tablespoons Gelson’s Finest fancy natural sharp shredded cheddar cheese

DIRECTIONS:
– Heat olive oil in a medium pot over medium heat. Add beans, corn, all but 1/4 cup salsa, cumin and chili powder and stir. Cover and cook 8 minutes, stirring occasionally. Reduce heat to low, uncover and cook 2-4 more minutes.
– Meanwhile, mash avocado and mix in remaining 1/4 cup salsa and kosher salt.
– Heat a separate skillet over medium heat to warm the tortillas one at a time, turning once after 15 seconds or heat them all at once wrapped in a damp paper towel in the microwave.
– On each tortilla spread 2 tablespoons guacamole, 1/2 cup warm beans and 1 tablespoon cheese. Curl up tortillas and serve immediately.

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