Ingredients

• 1 (15 ounce) can garbanzo beans, drained and rinsed
• 1 cup diced tomatoes
• 1/4 cup chopped fresh mint
• 2 ounces sliced black olives
• 2 tablespoons balsamic vinegar
• 1/2 teaspoon sea salt
• 6 (6 inch) corn tortillas
• 3 cups mixed greens
• 1 large avocado, sliced
• 1/2 cup crumbled queso fresco

Instructions

1. Stir garbanzo beans, tomatoes, mint, olives, balsamic vinegar, and sea salt together in a bowl.
2. Heat a skillet over medium heat. Cook tortillas, one at a time, in hot skillet until warmed through and pliable, 1 to 2 minutes.
3. Spoon garbanzo bean mixture into warm tortillas. Top with greens, avocado slices, and queso fresco.