can (14-1/2 ounces) DEL MONTE® Diced Tomatoes with Garlic & Onion
1
can (15 ounces) black or pinto beans, drained
2
cloves garlic, minced
1
to 2 teaspoons minced jalapeño peppers (optional)
1/2
teaspoon ground cumin
1
cup cubed grilled chicken
4
flour tortillas
1/2
cup (2 ounces) shredded sharp Cheddar cheese
Prep Time
5 minutes
Cook Time
10 minutes
1. Combine undrained tomatoes, beans, garlic, jalapeño peppers and cumin in large skillet. Cook over medium-high heat 5 to 7 minutes or until thickened, stirring occasionally. Stir in chicken. Season with salt and pepper, if desired.
2. Arrange tortillas in single layer on grill over medium coals. Spread about 3/4 cup chicken mixture over each tortilla. Top with cheese.
3. Cook about 3 minutes or until bottoms of tortillas are browned and cheese is melted. Top with shredded lettuce, diced avocado and sliced jalapeño peppers, if desired.
Variation
Prepare chicken mixture as directed above. Place a tortilla in a dry skillet over medium heat. Spread with about 3/4 cup chicken mixture; top with 2 tablespoons cheese. Cover and cook about 3 minutes or until bottom of tortilla is browned and cheese is melted. Repeat with remaining tortillas.
Black Bean Garnachas
