1 1/2 cups cooked quinoa
1 1/2 cups black beans
1 cup corn, thawed
1 tomato, seeded and diced
1/2 red onion, slivered
2 tablespoons pickled jalapeño, diced
4 corn tortillas
1/4 cup lime juice
1/2 – 1 chipotle chilie in adobo sauce (The dish will be HOT if you use 1)
4 cloves garlic, minced
1/2 cup fresh cilantro, chopped
2 tablespoons olive oil
1 teaspoon honey or agave nectar
1 teaspoon ground cumin
1 teaspoon sea salt
1 avocado, diced