Tortilla stack tacos recipe
Makes about 4 servings
Ingredients
- 8 corn tortillas
- 1 (15 oz.) can of pinto beans
- 2 cup salsa verde
- 1 cup shredded cheddar cheese
- 2 cups cooked and shredded chicken
Preparation
Place corn tortilla on plate, layer tortilla with ⅓cup pinto beans, ¼ cup salsa verge, ¼ cup shredded cheese and ½ cup shredded chicken. Cover with another corn tortilla. Microwave for 60 seconds on medium heat or until cheese starts to melt and ingredients are warm.
Nutrition analysis per serving: 360 calories, 14g fat, 32 g protein, 28 g carbohydrate, 5 g fiber, mg sodium
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