1. Preheat oven to 350 degrees Fahrenheit. Clean all produce.

2. Spray or lightly cover tortillas with avocado oil. Bake them in the oven for 8 minutes, take them out and flip, then bake for another 5 minutes

3. While tortillas are in the oven, cook and chop the corn. Also, chop the peach, cucumber, onion, jalapeño, and avocado into small pieces. Mince the cilantro

4. In a bowl, mix the corn, peach, cucumber, onion, jalapeno, avocado, and cilantro. Then add lime juice, orange juice, salt, cotija, and hot honey. If you don’t have hot honey, mix honey with red pepper flakes and let it sit for a few minutes before adding it to everything else. Mix everything.

5. Open the can of pinto beans and drain. Cook beans with 1/4 cup of water on the stove until heated up. Then take off heat, mash the beans and mix with cumin and chili powder.

6. Spread beans on tortillas and top with the mixture.

7. Enjoy!