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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 10 |
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This recipe is adapted from SupperThyme. It is very easy to double and freeze a pan for later. Even my children who love meat for dinner love it but you can easliy add chicken or beef if you prefer. Weight Watchers points plus 13/wrap. Ingredients:
3/4 cup black beans, drained |
3/4 cup pinto beans, drained |
3/4 cup corn |
3/4 diced tomato, drained |
1 cup salsa |
3/4 cup onion, chopped |
1 cup cooked chicken, shredded |
2 cups cheddar cheese, shredded, divided |
1 1/2 cups monterey jack cheese, shredded, divided |
3/4 teaspoon cumin |
1/2 teaspoon salt |
1/2 teaspoon pepper |
3/4 teaspoon garlic powder |
3/4 teaspoon oregano |
10 flour tortillas |
Directions:
1. Combine all ingredients saving 1/2 cup each cheddar and Monterey Jack cheeses for topping and divide equally among 1 wraps. Place in 9 x 13 pan. Top with remining cheeses. Either freeze or bake at 350 degrees for 30-45 minutes.
2. Serving suggestions: sour cream, salsa, jalapenos, etc.
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