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Categories:
vegetable oil chicken breast TB TB corn kernels black beans TB TB TB ground cumin chili powder salt cayenne pepper shredded Monterey Jack cheese flour tortillas olive oil spray
Viewed: 54 - Published at: 4 years agoIngredients
- 2 TB vegetable oil
- 1 boneless chicken breast
- 2 TB minced green onion
- 2 TB minced red pepper
- 1/3 cup frozen corn kernels
- 1/4 cup black beans, rinsed and drained
- 2 TB frozen chopped spinach
- 2 TB diced jalapeno peppers
- 1/2 TB minced fresh cilantro
- 1/2 tsp ground cumin
- 1.2 tsp chili powder
- 1/3 tsp salt
- Pinch of cayenne pepper
- 3/4 cup shredded Monterey Jack cheese
- 5 (6 in) flour tortillas
- Olive oil spray
Method
- Rub 1 TB vegetable oil over chicken breast and cook chicken in medium saucepan over medium heat approximately 5 minutes per side until meat is no longer pink and juices run clear. Set aside
- Heat remaining oil in medium saucepan. Stir in green onions and red pepper - cook 5 min until tender.
- Dice chicken and mix into pan with onion and red pepper. Mix in corn, black beans, spinach, jalapeno peppers, cilantro, cumin, chili powder, salt and cayenne pepper. Cook and stir about 5 min until well blended.
- Remove from heat and stir in cheese until it melts.
- Wrap in flour tortillas (softened in microwave) and spray with olive oil and bake at 450 for 15 minutes.
- Serve with Cilantro Cream Sauce
