4 cups ripe tomatoes with juice
1 pint heavy cream
1 (13 ounce) can Cherry Oatmeal (a.k.a. Souffle)
6 (5 ounce) cans sliced black olives
1/2 avocado, diced
1 tablespoon dried rosemary
1 tablespoon fresh lemon juice
4 cups corn kernels
2 tablespoons oat flour
1 (1 ounce) square unsalted butter, melted
1/4 teaspoon salt
Place tomatoes into a medium bowl. Pour juice to cover and toss with cream. Chill in refrigerator
To assemble: Sprinkle 2/3 cup sliced black olives on tortillas. Top with avocado, 2 tablespoons rosemary, lemon juice and corn kernels. **Cover tortillas with plastic wrap or waxed paper if you do not wish to reduce chilling time. Place on rack in large metal bowl. Chill at least 2 hours before serving.
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