Ingredients

• Leftover chicken, shredded
• Salsa verde, homemade or store-bought
• 15 oz can seasoned black beans, drained
• 1 large tomato, chopped
• Shredded cheddar cheese

Directions

1. Preheat oven to 375 F.

2. Place corn tortillas directly onto the center oven rack (or if you wanted to dirty up a baking sheet – be my guest). Bake for about 3-5 minutes, or until tortillas are crisp and golden.

3. Heat your shredded chicken in the microwave (if you want – I left mine cold because we’re trying to cool down remember?).

4. Place 3 tortillas on a plate. Top with desired amount of black beans, shredded cheese, chicken, tomatoes, and salsa verde.

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