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Easy Flour Tortillas

Start with a mixing bowl and combine all-purpose flour, a touch of baking powder, and a pinch of salt. Add in some lard or vegetable shortening, working it into the flour with your fingers until the mixture resembles coarse crumbs. Slowly pour in warm water, mixing until a dough forms. Knead this dough on a lightly floured surface until smooth. Divide it into golf-ball sized portions. Roll each one out into a thin, flat circle. Now, heat a skillet over medium-high heat. Cook each tortilla for about a minute on each side or until you see golden brown spots. Stack them under a clean cloth to keep warm and soft as you cook the rest.

Black Bean and Corn Salad

Start by draining and rinsing a can of black beans, then combine it with a cup of sweet corn (frozen and thawed works great, or fresh off the cob). Dice up a ripe tomato, a red pepper, and a red onion for some juicy crunch. For that herbal freshness, chop up a handful of cilantro and toss it in. Mix everything in a large bowl and give it a good stir. For dressing, squeeze the juice of one lime, drizzle a bit of olive oil, and season with salt and pepper. Mix it all up, and voila!

Guacamole

Start with ripe avocados - when you give them a gentle squeeze, they should have a little give, but not feel mushy. Halve and pit them, scooping out their green goodness into a bowl. Now, add the juice of a fresh lime. This brightens the flavor and helps keep that vibrant green color. Toss in a finely chopped small red onion, a minced clove of garlic, a small diced tomato, and maybe a deseeded and diced jalapeño if you're in the mood for some heat. A handful of chopped cilantro leaves adds that distinct freshness, but if you're not a fan, it's okay to skip it. Sprinkle in some salt, and then mash everything together. You can use a fork or a potato masher, depending on how chunky you like your guacamole. Give it a taste and adjust the seasonings as needed. Serve it up with tortilla chips or as a side to pretty much anything.