Baked Rolled Tacos

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• 1 large chicken breast, cooked and shredded
• 1 (15 ounce) can black beans, drained and rinsed
• 1/2 teaspoon cumin
• 2 tablespoons chili powder
• 3 garlic cloves (or 1 tsp garlic powder)
• 2 cups red enchilada sauce
• 1 cup water
• 1/2 medium onion, diced
• 1 cup 2% cheddar cheese, shredded
• 16 corn tortillas

Recipe

• 1 in a saucepan, mash the beans with a potato masher.
• 2 add the chicken, cumin, chili powder, garlic, enchilada sauce, and water. (depending on how thin your enchilada sauce is, you may want to decrease the amount of water.).
• 3 turn heat to low and simmer until all liquid is absorbed. if the mixture is too liquidy, strain through a cheesecloth.
• 4 remove from heat and stir in half cup of cheese and the onions.
• 5 preheat oven to 400°.
• 6 to prevent cracking, prep the tortillas by wrapping them in a kitchen towel and placing in a metal colander over a covered pan of boiling water until they are hot and pliable.
• 7 place 1/4 cup of filling lengthwise in the tortilla and roll the tortilla around it.
• 8 place on a greased cookie sheet, seam-side down. (at this point, you may want to secure each with toothpicks, though i haven't found it necessary.).
• 9 spray lightly with canola cooking spray and bake in preheated oven until taco shells are crispy.
• 10 top with the remaining cheese and bake until melted.
• 11 serve with taco sauce, homemade guacamole, and/or sour cream.