INGREDIENTS
1/2
adobo sauce
1 tsp
agave nectar
1
avocado
1 1/2 cups
cooked black beans
1 1/2 cups
cooked quinoa
1 cup
corn
4
corn tortillas
1/2 cup
fresh cilantro
4 cloves
garlic
1 tsp
ground cumin
2 tbsp
jalapeno
1/4 cup
lime juice
2 tbsp
olive oil
1/2
red onion
1 tsp
sea salt
1
tomato