Ingredients for Bean Garnachas
- 1 (14 1/2 ounce) can Mexican style stewed tomatoes with jalapeno peppers, undrained
- 1 (15 ounce) can black beans, rinsed and drained
- 2 garlic cloves, minced
- 1 jalapeño chile, seeded and minced (optional)
- 1 teaspoon ground cumin
- 1 1/2 cups shredded cooked chicken (optional)
- 8 (6 inch) flour tortillas
- 1 cup shredded sharp cheddar cheese
- 1/2 head lettuce, shredded
- 1 avocado, sliced
- Salt and pepper to taste
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How to Make Bean Garnachas
- Heat a large skillet over medium heat.
- Add the undrained diced tomatoes, pinto beans, minced garlic, jalapeño (if using), and cumin to the skillet.
- Cook for 5-7 minutes, stirring occasionally, until the mixture has slightly thickened.
- Season with salt and pepper to taste.
- Stir in the shredded chicken.
- Warm the tortillas according to package directions (you can also briefly heat them in a dry skillet).
- Spread about ¼ cup of the chicken and bean mixture onto each tortilla.
- Sprinkle generously with shredded cheese.
- Grill or pan-fry the garnachas for 2-3 minutes per side, or until the tortillas are lightly browned and the cheese is melted and bubbly.
- Garnish with lettuce and avocado slices, if desired.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
2g
Fat
20g
Carbs
12g
