These were made out of the need to get dinner on the table, but I didn’t want to go to the store in the pouring rain. The cupboard was bare since tomorrow is grocery store day and I happened to have everything I needed to make these. They turned out pretty tasty too. 🙂
1 cup bottled salsa, divided
8 oz. sour cream
6 (10-inch) flour tortillas
1 1/2 cups chopped cooked chicken breast
2 T olive oil
1/2 cup onion, chopped
15 oz. can black beans, drained and rinsed
4 oz. can chopped green chilis
2 cups fresh spinach
1 tsp. cumin
1 tsp. chili powder
1 clove garlic
3/4 cup cheddar cheese, shredded
Preheat oven to 350 degrees.
Heat olive oil in a medium skillet over medium-high heat. Add onion and cook until they begin to soften. Add black beans, green chilis, spinach, cumin, chili powder and garlic. Stir until heated through and spinach is wilted.
In a small bowl combine sour cream and 1/2 cup salsa.
Spread sour cream mixture down the center of each tortilla.
Spread chicken down the center of each tortilla and then continue with the black bean mixture.
Roll tortillas up and place seam-side down in a 11 x 7 inch baking dish coated with cooking spray.
Top with 1/2 cup salad and sprinkle with cheese.
Did I change anything? This was inspired by a recipe I found on-line, but I had to change a lot of things since I was working with only what I had on hand.
What did the family think? Sean and I loved these. They were a little on the spicy side, so the boys just picked through and ate the chicken and maybe a few beans.
inspired by a recipe from Cooking Light