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A delicious, quick and easy meal that’s always a crowd pleaser!
Preheat oven to 400 degrees (F). Lightly brush both sides of tortillas with 2 teaspoons oil and place on a rimmed baking sheet. Bake until golden and crisp, 10 minutes or so. Remove, and top each tortilla with 1/4 cup refried beans, and then sprinkle with the shredded cheese. Return to oven. Bake until cheese is bubbling, about 3 minutes. Remove from oven and set aside.
In a large skillet, heat remaining 1 teaspoon oil over medium-high. Add half of the diced red onion and cook 3-5 minutes or until softened. Add chicken, chili powder and lime juice. Season to taste with salt and pepper. Cook until chicken is warmed through (about 2 minutes).
Then divide chicken among the tortillas and place on top of the melted cheese. Continue to layer on the lettuce, diced tomato, avocado, remaining onion, and cilantro. Serve warm.
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Ali’s Tip:
If you’d like to make homemade refried beans, here was the quick version I threw together:
Heat oil in a saucepan over medium-high heat. Add the onion and saute until onion is cooked and translucent. Add in the remaining ingredients and stir until beans are heated through.
Then either use a potato masher to mash up all of the ingredients. Or add them to a food processor and pulse until combined. (I like smooth refried beans, so I usually go for the food processor!)
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