Start making the pico de gallo by finely chopping green chili and coriander, and dicing the red onion and tomatoes. Mix together in a bowl and set aside.
2
Make guacamole by adding minced garlic to a bowl together with avocado and lime juice. Mash with a fork, and season with salt and pepper.
3
Heat the tortillas according to the instructions on the package.
4
Heat the black beans with taco seasoning and splash of water in a pan.
5
Fill the tortillas with lamb's lettuce (corn salad), black beans, pico de gallo, guacamole, sour cream and corn.
6
Note! If you're following the weekly menu, set aside about a third of the pico de gallo and guacamole for later this week.
