Southwest Corn Tortillas and Vegetables

1c     leftover cooked chicken* (optional) cut up very small

1      Vidalia onion - chopped

½      each: red & green pepper - chopped

1-2c  refried beans

Combine chicken*, onion and peppers in a non-stick pan with 1-2T butter or coconut oil. Quick stir-fry until the chicken browns a bit. While vegetables are still crisp tender, add beans. Stir and melt together. Meanwhile, dry toast-heat tortillas on a cast iron griddle, then transfer to a serving plate. Fill with the bean mixture, top with a dab of sour cream, shredded cheese then fold. Serve with tomatoes, avocado, cucumbers or whatever you happen to have in the fridge. . .Lin