2 cups finely chopped green bell pepper
1 cup diced zucchini
1 cup diced yellow summer squash
½ cup chopped Vidalia onion
¼ cup chopped fresh cilantro
2 large garlic cloves, finely minced
2 teaspoons ground cumin
1 (15.5-ounce) can black beans, rinsed and drained
1 cup shredded roasted chicken
4 ounces Cabot Jalapeño Light Cheddar, grated (about 1 cup)
Salt and ground black pepper to taste
4 (9- or 10-inch) burrito-size flour tortillas
TOSS together green pepper, zucchini, summer squash, onion, cilantro, garlic and cumin in large bowl.
ADD beans, chicken and cheese and toss again. Season with salt and pepper.
SPOON one fourth of filling down center of each tortilla. Roll tortillas up around filling. Serve whole or cut in half.
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