Ingredients

• 8 fajita size(6”) flour tortillas
• 16 oz can pinto beans, drained (I prefer Bush’s)
• 1/2 cup sweet crisp canned corn
• 1 cup diced tomatoes (I like to use Hunt’s Fire Roasted)
• 1/2 small red onion, chopped
• 1 small jalapeno pepper, deveined and minced
• 1 Tablespoons chopped fresh cilantro
• 1/2 lime, juice
• salt and pepper to taste
• 2 Tablespoons extra virgin olive oil
• 1 small California avocado, cubed
  
  

  Instructions

  1. Place tortillas in cupcake pans. Bake for 20-25 minutes at 350°F until crispy. Set aside to cool completely.
     
     1. In a large bowl, mix beans, corn,tomatoes, onion, pepper, cilantro, and lime juice in a large bowl and season to taste. Drizzle olive oil over top. Gently fold in avocados.
     2. Spoon the bean salsa into the tortilla cups when ready to serve.
     3. Enjoy.
        
        http://tidymom.net/2012/bean-and-avocado-salsa-tortilla-cups/