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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This hearty Mexican meal has countless variations. Prepare the salsa and bean spread separately for snacks, roll the tortillas burrito-style, or make this dish vegetarian-friendly by omitting the chicken. Ingredients:
1/2 cup chopped peeled avocado |
1/2 cup chopped seeded tomato |
1/4 cup thinly sliced green onions |
2 teaspoons fresh lime juice |
1/4 teaspoon salt |
remaining ingredients |
2 tablespoons water |
2 tablespoons fresh lime juice |
1/2 teaspoon ground cumin |
1/8 teaspoon salt |
1/8 teaspoon ground red pepper |
1 (15-ounce) can black beans, rinsed and drained |
4 (8-inch) flour tortillas |
1 cup shredded roasted skinless, boneless chicken breast |
3/4 cup (3 ounces) preshredded monterey jack cheese |
1 cup shredded iceberg lettuce |
1/2 cup fat-free sour cream |
Directions:
1. Preheat broiler.
2. To prepare salsa, combine first 5 ingredients in a small bowl. Toss gently, and set aside.
3. Combine 2 tablespoons water, lime juice, cumin, salt, ground red pepper, and black beans in a blender; process until smooth.
4. Place tortillas on a baking sheet, and spread about 1/4 cup black bean mixture evenly over each tortilla. Top each evenly with 1/4 cup chicken and 3 tablespoons cheese. Broil 2 minutes or until cheese melts and tortilla edges are just beginning to brown.
5. Top each tortilla with 1/4 cup lettuce, 1/4 cup salsa, and 2 tablespoons sour cream. Cut each tortilla into 4 wedges.
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