Ingredients
Scale
- 6 corn tortillas
- 1 can refried beans, 16 oz.
- 3 chicken breasts cut into cubes
- 1 tablespoon oil of choice, like avocado or olive
- 1 medium avocado
- juice of 1 lime
- 1 cup shredded cheddar cheese
- 2 roma tomatoes
- 1/2 of a small head of iceberg lettuce or other
- sour cream, hot sauce, olives or salsa if desired
Instructions
- Heat oven to 400 degrees.
- Spray corn tortillas with a little oil or cooking spray and place on a cookie sheet. Bake in oven for 10 minutes, or until crisp and lightly browned.
- Meanwhile, heat about 1 tablespoon oil in a frying pan. Cook and stir chicken breast cubes, seasoning with salt and pepper as desired, until browned and no longer pink.
- Open can of beans, and place in a microwave safe bowl. Heat for 1 -2 minutes until hot and creamy.
- While the chicken is cooking and the beans are heating, chop the tomatoes and lettuce.
- Dice the avocado and toss with a little lime juice to keep from browning.
- Top a crisp corn tortilla with beans, cheese, chicken, tomatoes, avocado, lettuce, and additional toppings as desired.
- Eat with a fork, or just pick it up and eat with your hands 🙂
Nutrition
- Serving Size: 1/6
- Calories: 348
- Sugar: 5.2 g
- Sodium: 1003.2 mg
- Fat: 9.8 g
- Carbohydrates: 53.2 g
- Protein: 13.5 g
- Cholesterol: 11.6 mg