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  • Serves : 5


  • 1 teaspoon Napa Valley organic olive oil
  • 1 15 ounce can Westbrae Natural organic black beans rinsed and drained
  • 1/2 cup frozen organic petite sweet corn kernels
  • 1 16 ounce container Gelsons 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 Gelsons Finest fancy natural sharp shredded cheddar cheese


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 to 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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