• 8 ounces Nature’s Greens® Collards
• 1 1/2 tablespoons coconut oil
•  1/3 cup low sodium vegetable broth
• 1/4 teaspoon sea salt
• 1/2 teaspoon pepper
• 1 cup avocado, chopped
• 1 tablespoon fresh squeezed lime juice
• 1 tablespoon cilantro, chopped
• 2 cups fresh yellow corn
• 1 cup black beans, drained and rinsed
• 2 cups diced Roma tomatoes
• 8 small whole corn tortillas, warmed 

In a large medium heavy pot over medium heat, warm coconut oil. Add collards and broth. Cover and cook until greens wilt, about 3 minutes, stirring occasionally. Uncover and cook until juices slightly thicken, about 4 minutes. Sprinkle with salt and pepper; set aside. Combine avocado with lime juice and cilantro. Warm corn and beans in microwave oven for 1 minute; warm tacos in microwave. When ready to assemble tacos, combine collards, corn, beans, avocado and tomatoes. Fill warmed tacos with vegetable mixture.