Mia-Approved Mexican Plate
1 pack mini pre-made chicken tacos (found near the other dinner-ready foods)
1 can black beans, drained and rinsed
1 can shoepeg corn, drained
1 can chick peas, drained and rinsed
Shredded carrots
Shredded Mexican blend cheese
mixed greens
Pineapple Mango Salsa
90-second Spanish rice (if desired)
Preheat oven 425 degrees. Place mini chicken tacos on baking sheet. Bake for 6 minutes thawed (8 min frozen). While tacos are baking, on two plates, separate bed of mixed greens. Top each pile of greens with black beans, chick peas, corn, carrots and finish with sprinkled shredded cheese. Scoop Salsa on the side. Add 1/2 serving of Spanish rice.
Pull chicken tacos from oven. Let stand 1 minute. Add to plate, and serve!
Yum :)
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