Leftover Chicken/turkey Enchiladas With Black Beans

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• 1/2 cup sweet onion, chopped
• 1/2 cup green pepper, chopped
• 1/2 cup red pepper, chopped
• 1/2 cup yellow pepper, chopped
• 2 garlic cloves, minced
• 1 1/2 cups cooked chicken, chopped
• 1 1/2 cups salsa, hot
• 3/4 teaspoon cumin
• 1 1/2 cups mozzarella cheese, shredded
• 1 cup sour cream
• 4 whole wheat tortillas or 4 flour tortillas
• 19 ounces black beans, drained and rinsed

Recipe

• 1 mix together the onion, peppers, garlic, cumin and chicken/turkey.
• 2 lay out the tortillas flat & open.
• 3 distribute the mixed vegggies evenly down the center of the four tortillas .
• 4 place a couple of tbsp of the salsa over the veggies.
• 5 add a tbsp or so of the cheese.
• 6 fold the sides of each tortilla over so they overlap and place folded side down in a casserole large enough to hold all four tortillas and the black beans.
• 7 place the tortillas side by side in a lightly greased casserole leaving room around the edges for the black beans.
• 8 place the black beans around the edges of the casserole (around the tortillas).
• 9 pour the remaing salsa over the tortillas and the beans, cover the edges so they do not get dry.
• 10 sprinkle the remaining cheese over all.
• 11 add the sour cream.
• 12 cover with foil and bake for 20 minutes in a 375 oven.
• 13 remove foil and let the chesse get golden.
• 14 serve nice and hot.