- Yield 2 servings
Corn tortillas are topped with pinto beans, cheese, lettuce and tomatoes for a great lunch meal kids will love.
- 2 medium (6-inch) corn tortillas
- 1/2 cup mashed pinto beans (drain if using canned)
- 2 ounces grated Monterey Jack cheese
- 1/2 cup shredded Romaine lettuce
- 1/2 cup tomatoes, cut in halves
- Toast tortilla shells to desired crispiness. Spread heated mashed beans equally on top of the tortillas. Spread half of lettuce, cheese, tomatoes and salsa on each.