Directions

1. Preheat the oven to 350°F.
2. In a large nonstick skillet, heat 1 tablespoon of the olive oil over medium heat. Add the onion and bell pepper and sauté for about 3 minutes.
3. Add the garlic and cook for 2 minutes, then add the chicken and cook, breaking the meat up with a wooden spoon, for about 10 minutes.
4. Add the chili powder and cumin and cook for 1 minute. Add ¾ cup water and bring to a boil. Reduce the heat to low and simmer until the water is almost gone.
5. Stir in the refried beans and cook for about 3 minutes, or until the beans are incorporated. Add the cilantro and lime juice.
6. Lightly grease both sides of the tortillas with the remaining 1 tablespoon olive oil and place on a large baking sheet. Bake for 15 minutes, or until crisp.
7. In a medium bowl, combine corn, avocado, tomato, and onion.
8. Divide the chicken-refried bean mixture among the baked tortillas. Top with cheddar cheese and romaine lettuce. Finish with a heaping tablespoon of the corn and avocado salsa.

Recipe Tips