Directions

1. Add drained and rinsed pinto beans and bean broth to a small pan and heat over medium heat

2. Chop the Roma tomatoes and jalapenos, peel and slice the avocado and chop the cilantro

3. Heat the tortillas for approximately 30 seconds on each side

4. Make the tacos by adding 1-tbsp of beans onto the tortilla and topping with the chopped tomatoes, sliced avocado, sliced jalapeno, corn and cilantro

5. Top with a squeeze of fresh lime juice and serve