- 1 (12 oz) pkgbroccoli slaw
- 1 small bunchcilantro
- 4 earscorn
- 2 (15 oz) canspinto beans
- 12small corn tortillas
-  chili powder
-  extra virgin olive oil
-  garlic powder
-  onion powder
- 1Preheat oven to broil and position rack under the broiler.
- 2Remove the husks from the corn and brush with oil. Place on the top rack in the oven and cook for 6-8 minutes, flipping halfway through, until the corn begins to turn golden brown.
4 ears corn 2 tsp extra virgin olive oil
- 3Wash and dry the fresh produce. Skip the broccoli slaw if it came pre-washed.
2 tomatoes 1 small bunch cilantro 1 (12 oz) pkg broccoli slaw 3 limes
- 4Small dice the tomatoes and set aside.
- 5Shave the cilantro leaves off the stems; discard the stems and mince the leaves. Set aside.
- 6When the corn is done cooking, remove from oven and let cool for 5-6 minutes, until slightly warm to the touch.
- 7Preheat oven to 400°F. Line two baking sheets with parchment paper.
- 8Drizzle both sides of the tortillas with oil and sprinkle with salt; place in a single layer on two baking sheets. Bake for 10-15 minutes, flipping halfway through, until the tortillas are crispy and lightly browned on both sides.
12 small corn tortillas 4 tsp extra virgin olive oil ½ tsp salt
- 9While tortillas bake, drain and rinse the beans in a colander; add to a medium bowl.
2 (15 oz) cans pinto beans
- 10Juice two limes and add to the bowl with the beans.
- 11Add oil, spices, and water to the bowl. Use a fork or potato masher to mash the mixture until smooth.
¼ cup extra virgin olive oil ½ tsp salt ½ tsp garlic powder ½ tsp onion powder ½ tsp chili powder ½ tsp cumin 2 tbsp water
- 12When the tortillas are done, remove from the oven and set aside.
- 13Stand corn upright on a cutting board and use a sharp knife to carefully cut kernels off of the cob.
- 14Cut the remaining lime into wedges.
- 15To assemble, top the tortillas with bean mixture, tomatoes, broccoli slaw, roasted corn, and cilantro. Garnish with lime wedges and enjoy!