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Southwestern Salad with Flour Tortillas

My Private Chef
Chicago, IL

Chef demonstration

Serves 3 

  • 1-cup cooked black beans
  • 1⁄2- cup diced tomatoes
  • 1⁄2-diced cucumber
  • 1⁄2-diced yellow pepper
  • 1⁄2-diced avocado
  • 1⁄2-diced jalapeño
  • 1⁄4-diced red onion
  • 2oz-chopped cilantro
  • Juice of 1-lime
  • Juice of 1-lemon
  • Extra virgin olive oil
  • Kosher salt and ground black pepper
  • 4oz-Grated Cotija cheese. (For the aged Cotija, substitute Parmesan or Romano cheese)
  • Sour Cream
  • 6-Flour tortillas, warmed
  • Salsa

Combine the first 10 ingredients in a bowl, add olive oil and season with salt and pepper. 
Add more citrus, cilantro and jalepeño (for heat) if needed.
Warm flour tortillas, spoon mixture inside, top with grated cheese, salsa and sour cream

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