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  • 2 Tbsp Persian Lim Flavored EVOO
  • 1 cup onion, finely chopped
  • 3 large cloves garlic, minced
  • 1 tsp. jalapeno chile, minced
  • 1/4 cup frozen white corn kernels, thawed
  • 1 can black beans, rinsed and drained
  • 2 Tbsp s.a.l.t. sisters Tex-Mex Rub & Seasonsing
  • 10–12 6=inch corn tortillas, warmed
  • 1 avocado, cut into slices
  • 1/2 cup queso fresco or feta cheese
  • Cherry tomatoes cut in half
  • Cilantro, chopped
  • Sour cream or s.a.l.t. sisters Southwest Ranch Dip (use dressing recipe)
  • Lime slices


Heat a sauté pan over medium heat and add the olive oil. To the pan add onion, red bell pepper, garlic, jalapeño, corn and black beans, sauté 5-10 min to soften the vegetables, season with Tex-Mex Rub, continue cooking for 1-2 min. Fill warm tortillas with black bean mixture, avocado slices, cheese and tomatoes. Garnish with cilantro, dressing and a squeeze of lime juice.

Note: You can easily add a protein to this dish. Serve with cooked shrimp, chicken or beef.