Ingredients
6 flour tortillas (8 inches)1 can (15 ounces) black beans, rinsed and drained2 teaspoons chili powder, divided1 teaspoon ground cumin, divided1/2 cup salsa3/4 pound boneless skinless chicken breasts, cut into strips2 cups finely chopped tomatoes, drained1 cup chopped onion1-1/2 cups shredded cheddar cheese2 cups torn romaineSour cream, optional
Preparation
Place tortillas on ungreased baking sheets; spritz both sides with cooking spray. Place on ungreased baking sheets. Bake at 350° for 7 minutes; turn and bake 3 minutes longer or until crisp. Set aside.
In a food processor, process the beans until smooth. In a large saucepan, combine the beans, 1 teaspoon chili powder, 1/2 teaspoon cumin and salsa; bring to a boil. Remove from the heat; set aside.
Sprinkle chicken with remaining chili powder and cumin. In a large skillet coated with cooking spray, cook chicken over medium heat for 5 minutes or until chicken juices run clear, stirring constantly.
Spread bean mixture over tortillas to within 1/2 in. of edges of tortillas. Top with the chicken, tomatoes, onion and cheese. Bake at 350° for 2 minutes or until cheese is melted. Top with romaine. Garnish with sour cream if desired.
