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Chicken and black beans tortillas
Preparation time:
15 minutes
Cook time:
10 minutes
Ingredients
Metric
Imperial
| 85 g | cooked chicken breast strips | |
| 2 | tortillas | |
| 75 g | cooked rice | |
| 50 g | cooked black beans | |
| 50 g | grated cheese for nachos | |
| 0.25 | red onion, chopped | |
| 15 ml | olive oil | |
| 7 ml | chili powder | |
| 15 ml | cilantro, chopped | |
| juice of ½ lime | ||
| salsa |
Preparation
•Preheat oven to 375°F (190°C).
•In a pan, heat half the oil over high heat and cook onion for 2 minutes.
•Add chicken strips and chili powder. Keep warm.
•In a bowl, combine the rice, black beans, lime juice and cilantro. Keep warm.
•Top each tortilla with grated cheese, chicken strips and the rice mixture.
•Fold and roll the tortillas and place on a baking sheet covered with parchment paper.
•Bake for 10 minutes. Serve with salsa
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