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Ingredients Jump to Instructions ↓

  1. 1 cup chopped onion

  2. 1 cup sliced green pepper

  3. 1/2 small jalapeño chili, veins and seeds discarded, minced

  4. 1 teaspoon minced garlic

  5. 2 teaspoon vegetable oil

  6. 8 ounces boneless skinless chicken breast or tenders, cut in

  7. 1 1/2-inch strips

  8. 1 (15-ounce) can blackeyes or black beans, rinsed, drained Salt and pepper, to taste

  9. 1 (15-ounce) can refried beans, warm

  10. 6 large (9 to 10 inch) flour tortillas

  11. 6 tablespoons salsa

  12. 6 tablespoons fat-free sour cream

Instructions Jump to Ingredients ↑

  1. Sauté onion, pepper, jalapeño and garlic in oil in large skillet 2 to 3 minutes; cover and cook over medium-high heat 2 to 3 minutes longer. Add chicken to skillet; cook over medium-high heat until chicken is cooked, about 5 minutes; Add beans; cook 1 to 2 minutes, until warm. Spread 1/3 cup refried beans in center of each tortilla; spoon 1/2 cup chicken mixture over refried beans; top with salsa and sour cream; and roll up tortilla.

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