Caputo’s Black Bean Enchiladas

3/4 lb. boneless, skinless chicken breast, cut into thin strips
6 slices bacon
2 cloves garlic, minced
1 1/2 cup picante sauce or salsa
1 16oz can black beans
1 large red bell pepper
1 t. ground cumin
1/4 t. salt
1/2 cup green onions, sliced
12 flour tortillas
1 1/2 cup cheddar cheese – shredded

Cook bacon in a large skillet over medium heat. Remove bacon from skillet to paper towel to drain. Pour off all but 3 tablespoons of the bacon drippings. Return skillet to medium heat, add the chicken & garlic, cook until chicken is done. Stir in salsa beans, red pepper, cumin and salt. Simmer until thickened, about 8 minutes, stirring occasionally. Stir in green onions and reserved bacon, crumbling bacon. Lay out tortilla and spoon in about 1/4 cup of the bean mixture in center of tortilla. Top with cheese and roll-up. Place seam side down in a casserole. Top with extra cheese and salsa. Repeat until mixture and tortillas are gone. Heat in a 350 degree oven for about 15 minutes and serve with sour cream and guacamole.

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