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Black Bean & Fire-Roasted Corn Avodillas

Who says these babies have to be gushing with cheese to be good?  Swapping the cheese out for avocado helps you to throw in more healthy fats and extra nutrients.  The corn offers a sweet, subtle crunch while the beans give you that soft, savory place to land.  These are great finger foods for kids.


Whole Wheat Tortillas

1 1/2 cups or 1 can prepared Black Beans, rinsed and drained

1 cup Fire Roasted Corn (I use frozen/thawed, you can also use regular corn for these), drained

1-2 Avocados, mashed coarsely with a fork.

S&P, to taste

 *For added flavor and kick, toss the corn & black beans in a bit of taco seasoning.  Try our recipe or rock with your own.

Taco Seasoning

1 tsp Chili powder

¼ tsp Chipotle powder (may be substituted with more chili powder if desired)

¼ tsp Garlic powder

¼ tsp Onion powder

¼ tsp Oregano

½ tsp Paprika

1½ tsp Cumin

1 tsp Salt

Pinch of Crushed red pepper

*I normally double, triple, even quadruple my seasoning so I have extra to throw into stuff or just to repeat this recipe even faster later.


In a small skillet, toss corn, black beans and seasonings just to heat.

On a griddle or larger skillet, heat your tortilla (won’t take but a second so don’t walk off and burn it).

Carefully spread mashed avocado across your tortilla, and add a scoop or a few of your beans and corn mixture to half of your tortilla.

Fold the tortilla over, making your half moon, and press down firmly with your spatula, causing everything to mash together.

Remove from heat and slice with a small pizza cutter or knife and serve with your favorite salsa or anything else you might otherwise enjoy with a quesadilla.

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