Instructions

• Prepare the Grilled Corn on the Cob with Chimichurri Butter using the recipe found in the Recipe Library.
• Heat a skillet over medium heat and add the olive oil. Add the shallot with a pinch of salt and sauté until softened. Stir in the pepper and garlic and sauté for 1-2 minutes until fragrant. Remove the corn kernels from the Grilled Corn on the Cob, add to the skillet along with the Chimichurri Butter, and mix, heating for a further 2-3 minutes. Transfer to a bowl.
• Add the black beans and mix everything until fully combined. Adjust the salt to taste, then spoon the corn mix into tortillas and serve with sliced avocado.