1 14.5 oz ca diced tomatoes with garlic and
-- onion
1 15 oz can pinto beans -- drained
2 teaspoons minced jalapeno -- optional
1/2 teaspoon ground cumin
1 cup cubed grilled chicken or turkey
4 flour tortillas
1/2 cup sharp cheddar cheese -- shredded
Instructions:
Combine tomatoes, beans, jalapeno and cumin in skillet. Add cooked
chicken. Heat 5 minutes or until thickened. Arrange tortillas in a
single layer on grill over medium coals. Spread about 3/4 cup chicken
mixture over each tortilla. Top with cheese. Repeat with remaining
ingredients. Cook about 3 minutes or until bottom of tortilla browns
and cheese melts. Serve with salsa and chips. Garnish with shredded
lettuce and diced avocado or guacamole if desired.
