For the salsa:

3 tablespoons fresh lime juice
1 1/2 tablespoons olive oil
1/2 teaspoon cumin
1/2 teaspoon pepper
1/4 teaspoon salt
1-2 jalapenos seeded, deveined and minced
1 small clove fresh garlic, grated
1 cup chopped tomatoes
1/2 cup finely chopped sweet onion
1 tablespoon freshly chopped parsley
1 avocado, diced

In a medium size bowl, combine all ingredients.  Set aside.  Refrigerate if desired.

4  (6 inch) tortillas
2 cups shredded green leaf lettuce
1 can Bush's Seasoned Black Beans, rinsed and drained
2 cups shredded cooked chicken

Presented by Olivia Sipe, Miss Olivia's Table


In a medium size non stick skillet, heat tortillas in a tiny amount of oil until crisp. Layer lettuce, beans, chicken and queso fresco on tortillas.  Top with salsa.