INGREDIENTS:
1 cup cooked rice, warm or at room temperature
1 cup cooked, shredded chicken
1 can black beans, rinsed and drained
1/2 onion, diced
1/2 red or green pepper, diced
1/4 cup fresh cilantro, chopped (or a couple tablespoons of parsley)
juice of 1 lime
1/2 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic salt
2 cups shredded cheese
1 cup cooked rice, warm or at room temperature
1 cup cooked, shredded chicken
1 can black beans, rinsed and drained
1/2 onion, diced
1/2 red or green pepper, diced
1/4 cup fresh cilantro, chopped (or a couple tablespoons of parsley)
juice of 1 lime
1/2 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic salt
2 cups shredded cheese
6 - 8 burrito-sized flour tortillas (I LOVE the raw flour tortillas, but regular precooked ones work just as well)
DIRECTIONS:
Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. Roll stuffed tortillas, leaving edges open. Spray the tortillas all over with cooking spray.
Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. Roll stuffed tortillas, leaving edges open. Spray the tortillas all over with cooking spray.
The original instructions say to fry these, but I put them all in a baking sheet and bake them at 350 for about 10 minutes, then turn the oven to broil and broil the tops, flip them over, and broil the bottoms, until they are golden brown.
Serve and enjoy!
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