Bean Garnachas

• 1 (14 1/2 ounce) can Mexican-style stewed tomatoes with jalapeno peppers (I recommend Del Monte)
• 1 (15 ounce) can black beans or (15 ounce) can pinto beans, drained
• 2 garlic cloves
• 1 -2 teaspoon minced jalapeno chile (optional)
• 1/2 teaspoon ground cumin
• 1 cup cubed grilled chicken
• 4 flour tortillas
• 1/2 cup shredded sharp cheddar cheese
• shredded lettuce (optional)
• diced avocado (optional)

1. Drain tomatoes, reserving liquid.
2. Chop the tomatoes.
3. In large skillet, combine tomatoes, reserved liquid, beans, garlic, jalapenos and cumin.
4. Cook over medium-high heat 5-7 minutes, till thickened.
5. Season with salt and pepper, if desired.
6. Add chicken.
7. Arrange tortillas in a single layer on grill or another skillet.
8. Spread 3/4 cup chicken mixture over each tortilla.
9. Top with cheese.
10. Cook about 3 minutes or until bottom of tortilla browns and cheese melts.
11. Garnish with lettuce and avocado if desired.

tomatoes, black beans, garlic, jalapeno chile, ground cumin, chicken, flour tortillas, shredded sharp cheddar cheese, shredded lettuce, avocado

Taken from www.food.com/recipe/bean-garnachas-95284 (may not work)