Photo: Antonis Achilleos; Styling: Gerri Williams for James Reps
8 6-inch flour or corn tortillas
2 avocados, pitted, cut into 1/2-inch chunks
1 tablespoon lime juice
1/2 teaspoon salt
1 cup fat-free refried beans
2 cups shredded cooked chicken breast
1 1/2 cups shredded pepper Jack (about 4 oz.)
2 cups shredded romaine lettuce
1 cup tomato salsa
How to Make It
Preheat oven to 400°F. Line a baking sheet with heavy-duty foil. Mist both sides of tortillas with cooking spray. Place on sheet and bake until crisp, about 8 minutes.
Toss avocados with lime juice; season with salt. Spread some beans on each tortilla, top with chicken and avocado. Sprinkle with cheese. Return to oven and bake until warmed through, 7 to 10 minutes. Top with lettuce and salsa and serve immediately.