25 min
· Serves 2
· Updated February 21, 2026
South First location, 9AM–1PM. See market details →
8 small corn tortillas
1 cup black beans, drained and rinsed
1 cup cilantro microgreens, loosely packed
1 avocado, diced
1 small tomato, diced
1 lime, juiced
Salt, to taste
Pepper, to taste
Warm the corn tortillas in a skillet over medium heat for about 1-2 minutes on each side until pliable.
In a bowl, combine the diced avocado, tomato, lime juice, salt, and pepper to make the salsa.
Layer the black beans and cilantro microgreens on each tortilla, then top with the avocado salsa.
Serve immediately with extra lime wedges on the side.
