- Corn tortillas (6-inch diameter; sprouted* or regular)
- Refried beans (about 1/4 cup per tortilla; canned are fine; Baked Refried Bean Dip works really well, too)
- Shredded cheese (Mexican blend is great, and we enjoy sharp cheddar, too)
- Topping suggestions: shredded lettuce (I like to very thinly slice a crisp Romaine heart); diced bell peppers; diced tomatoes and/or salsa or taco sauce; chopped avocado or guacamole; sliced black olives; sour cream or plain Greek yogurt; sliced scallions; chopped fresh cilantro, etc.