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"Mexican food speaks to our cravings loudly (think cheese, creamy guacamole and shredded chicken). And, most of the time, we want all of that all at once. If you&amp;#039;ve been itching for a fixing, try Food &amp;amp;amp; Nutrition Director Jackie Plant&amp;#039;s microwave-ready double-layered tortilla, which boasts a little bit of mess and a lot of satisfaction in no time at all. If you&amp;#039;re sold on tortilla stacks, check out the recipe below the video.      Tortilla Stack 3 flour tortillas 8inch 1 package (8 oz) Mexican blend shredded cheese. 1 can (15 oz) black beans, rinsed and drained 1 cup salsa 1 1/2 cups shredded chicken breasts 2 Tbsp. chopped cilantro Place 1 flour tortilla on a microwave safe plate and top with cheese, a sprinkle of sweet corn, beans, salsa and another layer of cheese, then cover with another flour tortilla. Repeat! Cover with wax paper and microwave for 10 minutes on 50%. Cut into wedges and serve. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/cooking-tips/tips/a1064/kitchen-bytes-mexican-tortilla-stacks-99891/>