Ingredients Jump to Instructions ↓

  1. 6 flour tortillas (8 inches)

  2. 1 can (15 ounces) black beans, rinsed and drained

  3. 2 teaspoons chili powder, divided

  4. 1 teaspoon ground cumin, divided

  5. 1/2 cup salsa

  6. 3/4 pound boneless skinless chicken breasts, cut into strips

  7. 2 cups finely chopped tomatoes, drained

  8. 1 cup chopped onion

  9. 1-1/2 cups (6 ounces) shredded cheddar cheese

  10. 2 cups torn romaine BREAKSTONE'S® Sour Cream , optional

Instructions Jump to Ingredients ↑

  1. Place tortillas on ungreased baking sheets; spritz both sides with cooking spray. Place on ungreased baking sheets. Bake at 350° for 7 minutes; turn and bake 3 minutes longer or until crisp. Set aside. In a food processor, process the beans until smooth. In a large saucepan, combine the beans, 1 teaspoon chili powder, 1/2 teaspoon cumin and salsa; bring to a boil. Remove from the heat; set aside. Sprinkle chicken with remaining chili powder and cumin. In a large skillet coated with cooking spray, cook chicken over medium heat for 5 minutes or until chicken juices run clear, stirring constantly. Spread bean mixture over tortillas to within 1/2 in. of edges of tortillas. Top with the chicken, tomatoes, onion and cheese. Bake at 350° for 2 minutes or until cheese is melted. Top with romaine. Garnish with sour cream if desired. Yield: 6 servings.


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