1 tsp. canola oil

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1 small onion, diced

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1/2 Red bell pepper, diced

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1/2 green bell pepper, diced

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1 Serrano or jalepeno pepper, finely diced

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1/2 cup fresh sweet corn

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2 garlic cloves, minced or pressed

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1 cup cooked quinoa

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1/2 cup diced fresh tomatoes

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1 Tbsp. chopped fresh cilantro

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1/2 tsp. cumin

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1/2 lime, juiced

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As needed Salt and pepper to taste

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1 ripe, Fresh California Avocado, peeled, seeded, and quartered *

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4 whole grain tortillas

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1/2 cup shredded Mexican cheese

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*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.