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Ingredients
Scale
- 1 Tablespoon olive oil
- 1 red bell pepper, diced
- 2 jalapeños, finely diced (adjust to taste)
- 2 cloves garlic, minced
- 1 cup black beans, drained and rinsed
- 1 cup corn (fresh, canned, or thawed from frozen)
- 2 cups shredded rotisserie chicken
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 8 large burrito-size flour tortillas
- 2 1/2 cups shredded Monterey Jack cheese
- 2 Tablespoons melted butter
Instructions
- Preheat the oven to 425°F (220°C).
- Heat olive oil in a large skillet over medium heat.
- Sauté diced red bell pepper, jalapeños, and garlic for 3-4 minutes.
- Stir in black beans, corn, and shredded chicken. Cook for another 2-3 minutes.
- Season with chili powder, cumin, smoked paprika, salt, and black pepper.
- Prepare a baking sheet with parchment paper and arrange 4 tortillas.
- Sprinkle cheese over the tortillas, layer the filling, and add more cheese.
- Place remaining tortillas on top, brush with melted butter, and fold edges over.
- Cover with another sheet of parchment paper and place a weight on top.
- Bake for 20-25 minutes until golden brown and crispy.
- Cool slightly, then slice and serve with desired toppings.
Notes
Drain beans well to avoid sogginess.
Experiment with different cheeses for variety.
Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Calories: 320
- Sugar: 2
- Sodium: 600
- Fat: 15
- Saturated Fat: 7
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 4
- Protein: 18
- Cholesterol: 40