Ingredients:
- 2 tbsp. Olive Amelia's Cilantro & Roasted Onion Olive Oil
- 1 onion, chopped
- 1 red bell pepper, chopped
- 3 garlic cloves, minced
- 1/4 cup corn kernels
- 1 can black beans, drained and rinsed
- 2 tbsp. Salt Sisters Taco Tex-Mex Rub and Seasoning
- 10-12 corn tortillas, warmed
- 1 avocado, sliced
- 1/2 cup feta cheese
- cherry tomatoes, halved
- 1 package of Salt Sisters Southwest Ranch Dip
- Olive Amelia's Key Lime White Balsamic Vinegar, for finishing
Start by making your southwest ranch dip mixing the whole packet with 1 1/4 cup sour cream and 3/4 cup mayonnaise. For some extra zing add a splash of key lime balsamic. Refrigerate.
- Heat a saute pan over medium heat and add olive oil. Add onion, bell pepper, garlic, corn and black beans. Saute about 10 minutes or until the vegetables are soft. Season with taco tex mex rub and seasoning and continue cooking for 2 minutes.
- Warm your tortillas and fill with the black bean mixture. Top with avocado slices, tomatoes and feta cheese.
- Garnish with your southwest ranch dip and finish with a drizzle of key lime balsamic vinegar.