2 tsp olive oil
1 garlic clove
15 oz black beans
⅔ cup salsa , Mild Home style
½ cup kernel corn, frozen
½ tsp ground cumin
½ cup sour cream
4 tortillas, 10 inch
1⅓ cups chicken breast meat, shredded , cooked
4 Monterey Jack cheese
2 cups romaine lettuce, shredded
¼ cup fresh cilantro, chopped
Heat olive oil in a medium skillet over medium heat.
Add garlic; cook for 30 seconds.
Stir in beans, salsa, corn, and cumin; cook, stirring occasionally, for 2 to 3 minutes.
Spread the sour cream over each tortilla.
Evenly distribute bean mixture, chicken, cheese, lettuce, and cilantro over the bottom third of each tortilla, making sure ingredients don’t touch edges.
Fold the bottom edge of each tortilla toward the center and gently roll until tortilla is completely wrapped around the filling. Cut in half.
Sugar: 5g
:
Calcium: 126mg
Calories: 405kcal
Carbohydrates: 49g
Cholesterol: 48mg
Fat: 13g
Fiber: 12g
Iron: 4mg
Potassium: 870mg
Protein: 25g
Saturated Fat: 5g
Sodium: 640mg
Vitamin A: 2516IU
Vitamin C: 3mg
