
Creato con AI
Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side or until they are pliable.
Place the warmed tortillas on a plate and evenly distribute the shredded lettuce among them.
Add a layer of diced tomatoes on top of the lettuce.
Spoon the black beans evenly over the tomatoes.
Sprinkle the diced red onion and corn kernels over the black beans.
Place a few slices of avocado on each taco.
Garnish with chopped cilantro.
Serve the tacos with lime wedges on the side for squeezing over the top.
Add a spoonful of salsa to each taco before serving.