Ingredients

• 4 roma tomatoes, chopped
• 1 red onion, chopped
• 1/2  jalapeño pepper, chopped and deseeded
• 2 avocados, sliced or 3/4 cup guacamole
• 1 cup cilantro, chopped
• 2 cups cooked pinto beans in liquid
• 1 tbsp. taco seasoning
• 3/4 cup Aldi’s Casa Mamita Mild Chunky Salsa in a jar
• Lime juice from 1 lime
• 12 Aldi’s Pueblo Lindo White Corn Tortillas

1. In a small saucepan, heat pinto beans. Add taco seasoning and stir.
2. Place 3 or 4 tortillas between two slightly damp paper towels on a microwave-safe plate and cover with a slightly damp paper towel. Microwave 30 seconds. Repeat for next 3 or 4 tortillas.
3. Divide all ingredients evenly, bean mixture (drained), into tortillas. Use one or two tablespoons full of ingredients. Do not overfill, or the tortilla will fall apart.