Chicken tortilla topped with fresh guac.

Okay I admit it… I cannot keep up with these National food days!  I just found out tomorrow is National Tortilla Day.  Oh well… finally I’m a day early for something 😉

This recipe is very forgiving and super easy.  It was our last night of swim practice for my youngest, my oldest was babysitting, hubby was running late so I prepared this and everyone built their meal when they got home.  If this sounds familiar, then this is the recipe for you!

First, I started out by making the guac.  Toss the following into a bowl:

1 red bell pepper, chopped
1/2 jalapeño, finely diced
1 can of low sodium black beans, drained and rinsed
1/4 c of chopped cilantro
1/3 c of corn kernels
3-4 avocados, pitted and chopped
2 tbl of fresh lime juice
2 tsp of ground cumin
Salt and pepper to taste

Mix well and set aside.

Preheat your oven to 350.  Spray your cookie sheet with olive oil and place two whole wheat tortillas on it.  Bake for 10-12 minutes or until toasted.  Remove and place on a plate.  This is the base layer for your dinner.

Grill your chicken either on a gas or coal grill or on your stove top.  Slice into bite-sized pieces.  Top each tortilla on your plate with several pieces of chicken. Then top with the guac.  Serve and enjoy!

— Knead to Cook

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