Roasted Chicken And Refried Bean Tortillas

By á-174942

Ingredients

• 2 tablespoons vegetable oil
• 1 small onion finely chopped
• 2 garlic cloves minced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground chili
• 1 can pinto beans - (15 oz) rinsed, drained
• 1/2 cup water
• 1 tablespoon chopped cilantro frozen with
• cold water in ice-cube compartment
• Salt to taste
• Freshly-ground black pepper to taste
• 2 cups cooked chicken
• 1 cup shredded sharp cheddar divided
• 1 small can chopped green chiles drained
• 8 medium flour tortillas thawed if frozen
• 1/2 cup sour cream
• 1 cup shredded pre-washed lettuce

Details

Servings 4

Preparation

Step 1

Preheat oven to 400 degrees.

Heat the oil in a skillet over moderately-low heat. Add the onion and garlic and cook until softened. Add the garlic, cumin, and chili and cook for 1 more minute. Add the beans and 1/2 cup water, and cilantro cube, cover and simmer for 5 minutes. Mash the beans with the back of a fork and season with salt and pepper, to taste. Combine the chicken, 1/2 cup of the cheddar, chiles, and salt and pepper, to taste and toss well.

Warm the tortillas wrapped in a towel in a microwave for 3 minutes.

Spread 1/8 of the bean mixture on top of each tortilla, top with 1/8 of the chicken mixture and roll the tortillas up. Arrange them seam-side down in a baking pan, top with remaining cheddar, and cover with foil. Bake for 15 to 20 minutes or until warmed through. Serve topped with sour cream and lettuce.

This recipe yields 4 servings.