2 teaspoon olive oil
1 bell pepper
1 can black beans, drained
1 tablespoon cumin
1 tablespoon garlic
1-2 tsp chili powder
½-1 small can enchilada sauce
4-6 oz cooked chicken(see note)
*Preheat oven to 350°F.
*Heat the oil in a medium pan.
*Add pepper and onion. Sauté until nearly soft.
*Add black beans, seasoning and enchilada sauce. Allow to simmer for 5 minutes.
*Add chicken until the mixture is thick and no longer soggy and cook for another 5 minutes.
*Lay tortillas out on cookie sheet.
*Spoon chicken mixture into one half of each tortilla, then fold the tortilla, making it like a taco.
*Sprinkle cheese on top.
*Bake in the oven approximately 5 minutes or until the cheese is melted.
*Serve immediately. This goes well with a side of greens, or my favorite is to top the enchilada with a salad of lettuce, tomatoes, peppers, onion, celery, etc. The cool, crispy salad on top of the warm tortilla blend is heavenly!
*Feel free to use your rotisserie chicken.
**You can opt to roll your tortillas into a traditional enchilada shape and place them side by side in a baking dish. Sprinkle cheese over the entire thing and bake. For me, this is more time-consuming, so I do it the easy way. You choose!
You'll find more health and delicious recipes like this one in Rise Up and Build Good Health: Practical Insights to Heal Your Emotions by Healing Your Body.