INGREDIENTS
425 g
1 15-ounce can of black beans
1
corn kernels (70 g)
1
romaine (25 g)
1
Avocado
1 tbsp
Cilantro, fresh
1/4 tsp
Garlic powder
1 tsp
Oregano, dried
1
Tomato, medium
1/2
batch Vegan sour cream
2
cooked rice (300 g), cooked
1/8 tsp
Black pepper, ground
1 dash
Red pepper flakes
1/4 tsp
Salt
1 tbsp
Olive oil, extra virgin
1 tsp
Cumin, ground
4
Flour tortillas, large