Chicken and Black Bean Garnachas
1 can (16 ounces) black or pinto beans, drained and rinsed
1 can (14 1/2 ounces) diced tomatoes with garlic and onion, drained
1 can (10 ounces) premium chicken, drained
2 cloves garlic, minced
1 fresh jalapeño pepper or 2 teaspoons canned jalapeño peppers, minced
1/2 teaspoon ground cumin
Salt and pepper, to taste
4 (6- to 7-inch) flour tortillas
1/2 cup shredded, sharp Cheddar cheese, optional
1 ripe avocado, peeled, stone removed, sliced, for garnish, optional
Sliced jalapeño pepper, for garnish, optional
Combine beans, tomatoes, chicken, garlic, jalapeños and cumin in large bowl. Season to taste with salt and pepper.
To heat tortillas, arrange them in single layers on grill over medium coals. Spread chicken mixture over each tortilla. (Optional: Top with cheese. Heat for about 3 minutes, until cheese melts.)
Top with sliced avocado and jalapeños, if desired.
Preparation Time: Approximately 10 minutes