Mexican burrito cup

By jadair

Ingredients

• 2 tsp. canola oil
• 2 chicken breasts, diced
• 1 large onion, diced
• 1 T chili powder
• 1/8 tsp. ground cumin
• 1/2 tsp. garlic powder
• 1/4 tsp. dried oregano
• 1 6 oz. can tomato paste, combined with 6 oz water
• 1 T canola oil
• 1 each red and green bell pepper, diced small
• salt and pepper
• 6 whole wheat tortillas
• 8 oz. shredded extra sharp cheddar cheese
• 8 oz. shredded colby-monterey jack cheese
• 1 can pinto beans, drained
• 1 cup salsa

Preparation

Step 1

Preheat oven to 375 degrees.

Heat two tsp. canola oil in a large saute pan over medium-high heat. Add chicken, saute one minute. Stir in onion, cooking until chicken is cooked throughout. Add herbs and spices, cook one minute. Stir in tomato paste. Cook, stirring constantly until tomato paste blends into the chicken mixture, about two minutes. Season with salt. Remove from heat and set aside.

Heat the same saute pan over medium high heat. Add 1 T canola oil. Saute peppers for four minutes or until they are just tender-crisp; season with salt and pepper; set aside.

Spray a 12 count muffin pan with cooking spray; place one quartered section of tortilla in each muffin cup. Place another piece of tortilla on top, facing the other direction to form a cup. Place one tsp. cheese in the bottom of each cup.

Distribute chicken mixture, peppers, beans and salsa into each tortilla cup. Top with remaining cheese. Bake for 15-20 minutes or until bubbly and cheese is melted.