• avocado 1 avocado, diced
  • corn tortillas 8 handmade-style corn tortillas
  • fresh cilantro ½ cup chopped fresh cilantro
  • grapes 1 cup black seedless California grapes, chopped
  • jalapeno 1 cup red seedless California grapes, chopped
  • jicama 1 jalapeno, seeded and finely chopped
  • lime zest 1 cup chopped jicama (about ½ medium jicama)
  • refried beans 1 lime, zested and juiced
  • sea salt 1 (15-ounce) can vegetarian refried beans, warmed
  • ¼ teaspoon sea salt
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How to make it

  1. Preheat your oven to 400F.
  2. Place the tortillas on a baking sheet and mist with cooking spray.
  3. Bake for 5 minutes, flip and bake an additional 3 to 5 minutes, until crisp. In a medium bowl, stir together the grapes, jicama, avocado, cilantro, jalapeno, zest, juice, and salt.
  4. Spread the beans on the baked tortillas and top them evenly with the salsa mixture.