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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
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1st Keep
 laerkin
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