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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Pour beans into a shallow 2- to 3 - quart casserole. Stir in 1/2 cup salsa, 1 tablespoon of the lime juice, and the cilantro. Top bean mixture with corn, then sprinkle with cheese. | 2. Bake in a 400 d F oven until mixture is hot throughout and cheese is bubbling, about 15 minutes. Meanwhile, stack tortillas and wrap in foil. Place in the oven until tortillas are warm, about 5 minutes. | 3. While bean mixture and tortillas heat, pit and peel avocado. Cut into thin wedges and arrange on a small serving plate. Sprinkle avocado with remaining lime juice. | 4. To assemble tacos, spoon bean and corn mixture into warm tortillas. Add avocado wedges and additional salsa to taste. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
black bean	2	cans	rinsed drained	1983.6282	362.7538	125.6492	8.2603
salsa	1/2	cup		37.7	8.632	1.976	0.221
lime juice	2	tablespoons		7.5625	2.5469999999999997	0.127	0.0212
cilantro	2	tablespoons	minced	0.46	0.0734	0.0426	0.0104
corn	1	package	thawed drained frozen	-	-	-	-
monterey jack pepper cheese	1 1/2	cups	shredded	-	-	-	-
flour tortilla	8 -12			-	-	-	-
avocado	1		firm-ripe	-	-	-	-

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