Chicken and Black Bean Enchiladas

• 1 cup canned black beans, rinsed and drained
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 jalapeno, seeded and minced (optional)
• 1 cup salsa, of your choice
• 4 (9 inch) whole wheat tortillas
• 12 ounces boneless skinless chicken, cooked and shredded
• 12 cup chopped scallion

1. Preheat oven to 400 degrees.
2. Coat a shallow baking pan with cooking spray and set aside.
3. In larger bowl, combine the beans, chili powder, cumin, jalapeno and 1/4 cup 1/2 cup salsa.
4. Mash the ingredients with fork until blended.
5. Spoon the mixture into the center of each tortilla.
6. Divide the mixture evenly among the 4 tortillas and place over the bean mixture.
7. Roll each tortilla, fold in the ends and place side by side in the bottom of the
8. pan.
9. Top each rolled tortilla with the remaining salsa, cheese and scallions.
10. Cover pan with foil and bake 20 minutes.
11. Uncover and bake additional 10 minutes.

black beans, chili powder, ground cumin, jalapeno, salsa, whole wheat tortillas, chicken, scallion

Taken from www.food.com/recipe/chicken-and-black-bean-enchiladas-328587 (may not work)