Recipes

[Schussycat]

(This is really good with Spanish rice as a side.)

1 can (15 oz.) black beans, rinsed & drained

1 can (8 oz.) corn, drained

1/2 cup red bell pepper or plum tomato, chopped

3 T. fresh lime juice

2 T. fresh cilantro, minced

1/4 tsp. sriracha (optional)

4 chicken breast halves, skinless & boneless

2 T. chili powder

4 tortillas (flour - 10")

6 slices (4 oz.) provolone cheese, cut into halves

1. Combine beans, corn, bell pepper, lime juice, cilantro, and sriracha. Set aside.

2. Coat chicken with chili powder. Spray fry pan with cooking spray. Cook chicken until no longer pink. (Or, you can grill them for 6 minutes per side over medium coals or until no longer pink.) Cut chicken into thin slices.

3. Wrap tortillas in waxed paper. Microwave on HIGH 1 min.

For each wrap, place three cheese slice halves down center of one tortilla. Top with chicken breast slices and bean mixture. Roll up tightly; secure with wooden pick in two places. Cut in half.