Roasted Chicken And Refried Bean Tortillas

Roasted Chicken And Refried Bean Tortillas
Roasted Chicken And Refried Bean Tortillas

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

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

Directions

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.

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