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