Thursday, February 9, 2012
A Surprisingly Fresh Lunch
(Adapted from Whole Foods and About.com)
8 whole corn tortillas
1 cup refried beans
12 ounces shredded rotisserie chicken meat
1 ripe avocado, peeled, pitted and sliced into wedges
1 cup grated pepper jack cheese (or any kind of cheddar jack or Mexican blend shredded cheese)
1 cup thinly sliced romaine lettuce
1 cup freshly chopped cilantro
1 cup chunky salsa or diced tomatoes
Preheat oven to 400 degrees F.
Brush both sides of the corn tortillas with vegetable oil and sprinkle one side with salt and chili pepper to taste. Place in a single layer on an ungreased baking sheet, and bake for 5 minutes, turning them over once, and then bake them for another 5 minutes until they are crispy.
Heat the beans and chicken in the microwave.
Once the corn tortillas are done baking, spread a thin layer of beans on each, and top with some shredded cheese. Return to the oven for about 2-3 minutes, until the cheese is melted.
Top each tortilla with chicken, lettuce, cilantro, avocado, and salsa (or tomatoes).