6-7organic corn tortillastorn into silver dollar sized pieces
1/2cupsour cream or Greek yogurt
1 (8 ounce)boneless skinless chicken breast, cooked and shredded
1cupblack beans, rinsed and drained
2small zucchinis, cut into 1-inch cubes
1/4cupgreen onion, diced
1medium roma tomato, cored and dicedoptional
1medium ripe avocado, pitted, peeled, and dicedoptional
1/4cupcilantro stems and leavesoptional
Preheat the oven to 350F.
Combine greek yogurt/sour cream and jalapeño salsa in a bowl. I like to use my immersion blender but simply stirring it with a spoon will work! Set aside.
In a separate bowl add chicken, black beans, zucchini, taco seasoning and green onions. Toss until everything is coated with the taco seasoning.
In an 11x7 baking dish spread a thin layer of the jalapeño salsa mixture. Cover the bottom with half of the tortillas. Layer with half of the chicken and black bean mixture. Sprinkle 1/2 a cup of cheese overtop and then spread with 1/2 of the remaining jalapeño salsa mixture. Repeat once more.
Bake for 35 minutes.
I prefer to eat a 1/2-3/4 cup sized serving over baby spinach and sprinkled with avocado, tomato, green onion and cilantro.