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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Preparation Time

  Cooking Time - 25 minutes, Preparation Time - 10 minutes

• Source

  All Recipes

| 1. Preheat grill to medium-high heat. | 2. Brush corn with olive oil and individually wrap with Reynolds Wrap(R) Aluminum Foil. Place on the grill, turning frequently for 20 minutes. Allow to cool slightly before handling. | 3. Cut corn off the cob and combine with black beans, jalapeno, cilantro and the juice of 1 lime. Season to taste with salt and pepper and set aside. | 4. Slice avocados in half and remove the seeds but do not remove the skin yet. Squeeze the juice of the remaining lime over the avocados and lightly brush them with olive oil. | 5. Grill flesh side down for 2 to 3 minutes and then remove. Quarter each avocado half and then carefully peel off the skin. | 6. Wrap tortillas in foil and place on the grill while the avocados are cooking. | 7. Build tacos by placing avocado slices on tortillas and then top with the corn and salsa. | 8. Serve with your favorite hot sauce and additional lime wedges. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
corn	2	ears	shucked	245.96	53.482	9.3522	3.861
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
avocado	3			-	-	-	-
black bean	7	ounces	rinsed drained	676.7024	123.7512	42.8644	2.8179
jalapeno pepper	1		seeded chopped	1.6312	0.3656	0.0512	0.0208
cilantro	1		chopped	-	-	-	-
lime	2			-	-	-	-
sea salt	1	pinch		-	-	-	-
black pepper	1	pinch	ground	0.3608	0.0919	0.0149	0.0047
corn tortilla	12			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.