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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Simple, delicious and anything with chicken, cheese and beans cannot be too bad! This is a Del Monte recipe. Hope you enjoy! Ingredients:
1 (14 1/2 ounce) can mexican-style stewed tomatoes with jalapeno peppers (i recommend del monte) |
1 (15 ounce) can black beans or 1 (15 ounce) can pinto beans, drained |
2 garlic cloves |
1 -2 teaspoon minced jalapeno chile (optional) |
1/2 teaspoon ground cumin |
1 cup cubed grilled chicken |
4 flour tortillas |
1/2 cup shredded sharp cheddar cheese |
shredded lettuce (optional) |
diced avocado (optional) |
Directions:
1. Drain tomatoes, reserving liquid.
2. Chop the tomatoes.
3. In large skillet, combine tomatoes, reserved liquid, beans, garlic, jalapeños and cumin.
4. Cook over medium-high heat 5-7 minutes, till thickened.
5. Season with salt and pepper, if desired.
6. Add chicken.
7. Arrange tortillas in a single layer on grill or another skillet.
8. Spread 3/4 cup chicken mixture over each tortilla.
9. Top with cheese.
10. Cook about 3 minutes or until bottom of tortilla browns and cheese melts.
11. Garnish with lettuce and avocado if desired.
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