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Categories:
black tomatoes chicken garlic fresh jalapeno pepper ground cumin salt flour tortillas Cheddar cheese avocado pepper
Viewed: 46 - Published at: 5 years agoIngredients
- 1 can (16 ounces) black or pinto beans, drained and rinsed
- 1 can (14 1/2 ounces) diced tomatoes with garlic and onion, drained
- 1 can (10 ounces) premium chicken, drained
- 2 cloves garlic, minced
- 1 fresh jalapeno pepper or 2 teaspoons canned jalapeno peppers, minced
- 1/2 teaspoon ground cumin
- Salt and pepper, to taste
- 6 (6- inch) flour tortillas
- 1/2 to 3/4 cup shredded, sharp Cheddar cheese, optional
- 1 ripe avocado, peeled, sliced, for garnish, optional
- Sliced jalapeno pepper, for garnish, optional
Method
- Preparation Time: Approximately 10 minutes
- Cook Time: Approximately 5 minutes
- Preparation:
- Combine beans, tomatoes, chicken, garlic, jalapenos and cumin in large bowl. Season to taste with salt and pepper.
- To heat tortillas, arrange them in single layers on grill over medium coals. Spread chicken mixture over each tortilla. (Optional: Top with cheese. Heat for about 3 minutes, until cheese melts.) Remove from grill.
- Top serve, top with sliced avocado and jalapeno, if desired.
- Servings: 4
- Nutritional Information Per Serving: (without optional ingredients): Calories 220; Total fat 4g; Saturated fat 1g; Cholesterol 15mg; Sodium 780mg; Carbohydrate 32g; Fiber 6g; Protein 16g; Vitamin A 6%DV; Vitamin C 15%DV; Calcium 6%DV; Iron 15%DV
- *Daily Value
