Chicken & Black Bean Torta

Here's what you need:

• 1/2 lb. chicken, cooked and shredded (can also use 1/2 lb. ground beef)
• 1 Tbsp. avocado or olive oil
• 1 small onion, thinly sliced
• salt & pepper to taste
• 1 Tbsp. Taco seasoning of your choice, or to taste (I love the B. T. Leigh's "Somethin' to Taco 'Bout")
• 1/2 can black beans, rinsed and drained
• 3/4 cup cherry tomatoes, chopped (divided)
• 1/2 cup salsa of your choice
• shredded cheddar cheese
• 4 - 6 inch flour tortillas
• fresh chopped cilantro for garnish
• sour cream or Greek yogurt for garnish
• fresh spinach to serve on the side
• 1 small avocado to serve on the side

Preheat your oven to 350F. Heat your oil in a skillet over medium heat and add your onion. Cook, stirring frequently, for about 5-6 minutes until they are just starting to get some color and soften. Season with salt and pepper and your taco seasoning. Add your black beans and 1/2 cup of the cherry tomatoes. Add salsa and stir well to incorporate all of the flavors. Add your cooked chicken and stir to heat through. 

Take a sheet of parchment paper and cut it in half long ways. Place it in an 8x8 pan, in a cross pattern and spray with cooking spray. Add some of the chicken mixture to the bottom of the pan in a circle large enough for the tortilla to cover it. Place a tortilla on top and then sprinkle some cheese on top. Repeat these layers with three more tortillas and finish with a sprinkle of cheese on top. 

Bake in your preheated oven for 15-20 minutes or until it's heated through the cheese on top is melted and golden. 

Serve with a side of fresh spinach and sliced avocado. Garnish with the remaining fresh chopped tomato, chopped cilantro, Greek yogurt (or sour cream) and a sprinkle of shredded cheese. Enjoy!