This fresh, versatile salsa makes a great dip on its own, but it's equally good wrapped in a warm tortilla. For breakfast burritos, add an egg or two cooked to your taste. Salsa may also be enjoyed plain with tortillas chips.

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Recipe Summary

prep:
30 mins
cook:
1 min
total:
31 mins
Servings:
8
Yield:
8 burritos
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
salt

Directions

Instructions Checklist
  • Combine avocados, tomatoes, black beans, corn, cilantro, red onion, oil, vinegar, salt, and black pepper in a bowl until salsa is well mixed.

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  • Spoon salsa into each tortilla and top with Monterey Jack cheese. Roll tortilla around filling to create a burrito.

  • Warm burritos on a microwave-safe plate in the microwave until cheese is melted and salsa is warmed, about 45 seconds. Top burritos with sour cream.

Nutrition Facts

570 calories; protein 18.3g 37% DV; carbohydrates 66.4g 21% DV; fat 28.3g 44% DV; cholesterol 15.7mg 5% DV; sodium 881.8mg 35% DV. Full Nutrition

Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/29/2017
Topped with a couple eggs over easy, this is my favorite healthy breakfast. Read More
(9)

Most helpful critical review

Rating: 3 stars
05/11/2017
Instead of using canned corn I steamed frozen corn to add to more of a fresh flavor. I also added some lime juice to prevent the avocados from turning too fast. Also I think I would use two less avocados next time to reduce the fat and calorie count. Lastly I would make up some fresh pico to top the taco with. Read More
(2)
21 Ratings
  • 5 star values: 12
  • 4 star values: 8
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/28/2017
Topped with a couple eggs over easy, this is my favorite healthy breakfast. Read More
(9)
Rating: 4 stars
05/08/2017
I first followed this recipe exactly and found it needed something more. I ended up adding significantly more vinegar as well as a splash of lime juice. I personally would have also liked the addition of a diced jalapeno though we didn't have any on hand. (Next time...) GREAT base recipe with lots of room for modifications. Read More
(6)
Rating: 4 stars
05/11/2018
S is an amazing recipe, light and simple. I added jalapeño juice and used a Mexican cheese blend and backed it at 350 for about ten minutes. It was a keeper for sure Read More
(3)
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Rating: 3 stars
05/11/2017
Instead of using canned corn I steamed frozen corn to add to more of a fresh flavor. I also added some lime juice to prevent the avocados from turning too fast. Also I think I would use two less avocados next time to reduce the fat and calorie count. Lastly I would make up some fresh pico to top the taco with. Read More
(2)
Rating: 5 stars
09/11/2017
This is my new favorite recipe! These are delicious and easy. Makes a ton! One tip is make sure the avocados are ripe:) Read More
(2)
Rating: 5 stars
06/07/2017
This taste great. Left out the veggie oil. The tomatoes had juice which took the place of the oil. I did olives to the dish. Read More
(2)
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Rating: 5 stars
01/21/2018
I put slices of avocado on top instead of in the black bean mix so that we could eat left overs without the avocado turning brown. These are delicious!! Read More
(2)
Rating: 4 stars
06/13/2017
Little salty for my taste but I can easily adjust that for next time and a little lime also goes well with the burrito. I used an oven instead of a microwave so if you don't have access to a microwave putting in a burrito(s) for like 3-5 minuets at 350 works just as well. 10/10 would make again Read More
(2)
Rating: 4 stars
06/17/2019
As is this recipe lacks some real flavor. But as I read from other's ratings I increased the red wine vinegar and added lime juice. It was excellent with those additions. I would recommend adding those ingredients to taste. Read More
(1)