How to make it

  • Preheat oven to 450 degrees.
  • Heat the oil in a 12-inch skillet. Add the onion, garlic, and chicken, cooking until the onion is translucent.
  • While the onion cooks, drain and rinse the corn and black beans. (You can mix them together in the colander.)
  • When the onion is tender, add the corn and beans to the skillet. Stir to mix.
  • Add cumin and cook about another minute until everything is heated, then remove from heat.
  • Spray 2 baking sheets with cooking oil spray. Place one tortilla on one of the sheets
  • Spoon 1/2 cup of the chicken mixture onto one half of the tortilla. Top with salsa and 2 T. of cheese, then fold the tortilla over and press lightly so it adheres.
  • Repeat with the other tortillas until both baking sheets are full.
  • Place both baking sheets in the oven and bake until the tortillas are crisp and the cheese is melted; 5-7 minutes.
  • Remove from oven and serve with condiments of your choice.

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  • elgourmand 10 years ago
    Great combo Abby. Love that Mex stiff. RJ
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