- 2 avocados, diced
- 1 red onion, diced
- Juice of 2 limes
- 2 tablespoons chopped cilantro
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 1 cup corn
- One 15 1/2- ounce can black beans
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- Corn tortillas
- 4 tablespoons sour cream (optional)
Combine the avocado, half the onions, lime juice, and cilantro in a medium mixing bowl and stir until mixed well. Season with salt and pepper. Set aside.
Heat the olive oil in a medium-sized skillet over medium heat. Add the remaining onions and cook until soft, about 3 minutes. Add the corn and beans and stir. Season with chili powder, cumin, and coriander. Stir until well combined. On a tortilla, place a little less than 2 spoonfuls of the bean mix, then a spoonful of the avocado salsa. Top with sour cream and serve.