1 (8.9 oz) package of Maria & Ricardo’s Sweet Potato Tortillas
2/3 cup cherry tomatoes, halved
3 green onions, diced
2/3 cup fresh grilled or canned corn
2/3 cup crumbled Queso fresco
1/4 cup finely chopped parsley or cilantro (for garnish)
Preheat oven to 400 degrees F.
For spice mix use a bowl, mix together poblano, garlic salt, onion powder, cumin, cacao powder, oregano and cinnamon.
Brush chicken with melted butter. Coat in spice mixture. Heat a skillet over medium heat, melt coconut oil. Brown chicken in skillet on both sides, cook until internal temperature is 165. Once cooked, transfer to a cutting board and allow to cool 5 minutes, then slice into thin strips.
In a small pot, heat black beans, lime juice and garlic together until hot.
Brush Maria & Ricardo’s Sweet Potato Tortillas with olive oil. Bake directly on rack for 2 minutes, then flip and cook 2-3 minutes more, until tortillas are crisp.
Top with black beans, sliced chicken, tomatoes, onions, corn, Queso fresco and garnish.