Black Bean & Chicken Burrito
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2 (10 inch) flour tortillas
2 tablespoons vegetable oil
1 small onion, chopped
1/2 red bell pepper, chopped
1 teaspoon minced garlic
1 can Teasdale black beans, rinsed and drained
1 teaspoon minced jalapeno peppers
3 ounces cream cheese
1/2 teaspoon salt
2 tablespoons chopped fresh cilantro
1 cup cooked chicken
Wrap tortillas in foil and place in oven heated to 350 degrees F. Bake for 15 minutes or until heated through.
Heat oil in a 10-inch skillet over medium heat. Place onion, bell
pepper, garlic and jalapenos in skillet, cook for 2 minutes stirring
occasionally. Pour beans into skillet, cook 3 minutes stirring.
Cut cream cheese into cubes and add to skillet with salt. Cook for
2 minutes stirring occasionally. Stir cilantro and pre-cooked chicken
into mixture and cook until warm. Spoon mixture evenly down center
of warmed tortilla and roll tortillas up. Serve immediately.