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Chicken and Black Bean Garnachas
Quick and Delicious snack
1 can (16 ounces) black or pinto beans, drained and rinsed
1 can (14 1/2 ounces) diced tomatoes with garlic and onion, drained
1 can (10 ounces) premium chicken, drained
2 cloves garlic, minced
1 fresh jalapeño pepper or 2 teaspoons canned jalapeño peppers, minced
1/2 teaspoon ground cumin
Salt and pepper, to taste
6 (6- inch) flour tortillas
1/2 to 3/4 cup shredded, sharp Cheddar cheese, optional
1 ripe avocado, peeled, sliced, for garnish, optional
Sliced jalapeño pepper, for garnish, optional


Combine beans, tomatoes, chicken, garlic, jalapeños and cumin in large bowl. Season to taste with salt and pepper.

To heat tortillas, arrange them in single layers on grill over medium coals. Spread chicken mixture over each tortilla. (Optional: Top with cheese. Heat for about 3 minutes, until cheese melts.) Remove from grill.

Top serve, top with sliced avocado and jalapeño, if desired.

Servings: 4

Nutritional Information Per Serving: (without optional ingredients): Calories 220; Total fat 4g; Saturated fat 1g; Cholesterol 15mg; Sodium 780mg; Carbohydrate 32g; Fiber 6g; Protein 16g; Vitamin A 6%DV; Vitamin C 15%DV; Calcium 6%DV; Iron 15%DV

*Daily Value

Preparation Time: 15 Serves: 4
Recipe Origin: United States
Submitted by:
Canned Food Alliance

United States
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