2 cups diced cooked chicken breast meat
1 can (15 oz) of black beans (you can substitute your favorite bean)
1 cup medium or hot chunky salsa
1 1/2 cup grated cheddar cheese
OR
1 1/2 cups grated Monterey Jack cheese
6 (10-inch) flour tortillas
Preheat oven to 400 degrees F. In a medium bowl, combine the beans, diced chicken, salsa and cheese. Divide mixture between 6 tortillas, placing mixture on the bottom half of the tortilla. Begin to roll (cabbage roll style), tucking in the sides as you go. Place seam side down on a nonstick cookie sheet. Bake for 10-15 minutes or until golden and crispy. Serve with a dollop of light sour cream (optional).
{ 2 comments… read them below or add one }
how much beans are we suppose to put into this?? You didn’t list the beans.
Hey Fay — Thanks for catching that. You’ll want to use a 15 oz can of your favorite beans. I use black beans, but any bean will work.