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Categories:
tomatoes black beans garlic jalapeno chile ground cumin chicken flour tortillas shredded sharp Cheddar cheese shredded lettuce avocado
Viewed: 45 - Published at: 5 years agoIngredients
- 1 (14 1/2 ounce) can Mexican-style stewed tomatoes with jalapeno peppers (I recommend Del Monte)
- 1 (15 ounce) can black beans or (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)
Method
- Drain tomatoes, reserving liquid.
- Chop the tomatoes.
- In large skillet, combine tomatoes, reserved liquid, beans, garlic, jalapenos and cumin.
- Cook over medium-high heat 5-7 minutes, till thickened.
- Season with salt and pepper, if desired.
- Add chicken.
- Arrange tortillas in a single layer on grill or another skillet.
- Spread 3/4 cup chicken mixture over each tortilla.
- Top with cheese.
- Cook about 3 minutes or until bottom of tortilla browns and cheese melts.
- Garnish with lettuce and avocado if desired.
