Refried Beans (1 can)
4 chicken breasts
3 carrots, chopped and diced
1 small zucchini, chopped and diced
1/2 yellow bell pepper, chopped and diced
1/2 packet taco seasoning
1/2 c. medium salsa
vegetable oil or non-stick cooking spray
chili powder (to taste)
finely chopped iceberg lettuce
2 tomatoes, diced
1/2 c. fresh shredded cotija cheese (Mexican parmesan)
Salsa de Repollo (this is a must! make ahead of time and let it marinate in fridge for a while):
In large tupperware, add all ingredients below and let sit to take in flavors.
1 small cucumber, finely shredded
1/2 head green cabbage, finely shredded
3 TBS. vinegar
1 TBS. lime juice
1 can green chiles (optional...use to taste)
1/2 tsp. ground oregano
1-2 tsp. salt
Add carrots and peppers to frying pan, turn on medium-high and cook until semi-tender, add a little water if needed. Cut up chicken, add to carrots and peppers, add salsa and taco seasoning. Cook until chicken is almost done. Add zucchini. Stir all together and cook until chicken and zucchini are done.
Preheat oven to 425. Spray each side of tortilla with non-stick cooking spray. Sprinkle to desired amount with chili powder. Make a fist-sized ball of tin foil for each tortilla. Place each tortilla so it makes a dome over the tin foil ball. Bake for about 8 minutes or until crispy and lightly browned.
Add a layer of refried beans, chicken mixture, the salad toppings and salsa de repollo. Serve fresh! mmmmmmm.