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Santa Fe Wraps

1 cup chopped onion
1 cup sliced green pepper
1/2 small jalapeño chili, veins and seeds discarded, minced
1 teaspoon minced garlic
2 teaspoon vegetable oil
8 ounces boneless skinless chicken breast or tenders, cut in 1 1/2-inch strips
1 can (15 ounces) Blackeyes or Black beans or 1 1/2 cups cooked, dry-packaged Blackeyes or Black beans, rinsed, drained
Salt and pepper, to taste
1 can (15 ounces) refried beans, warm
6 large (9 to 10 inch) flour tortillas
6 tablespoons salsa
6 tablespoons fat-free sour cream

1. Sauté onion, pepper, jalapeño and garlic in oil in large skillet 2 to 3 minutes; cover and cook over medium-high heat 2 to 3 minutes longer.
2. Add chicken to skillet; cook over medium-high heat until chicken is cooked, about 5 minutes; Add beans; cook 1 to 2 minutes, until warm.
3. Spread 1/3 cup refried beans in center of each tortilla; spoon 1/2 cup chicken mixture over refried beans; top with salsa and sour cream; and roll up tortilla.

Makes 6 servings.

TIP: 2 cups frozen onion and green pepper stir-fry blend can be substituted for chopped onion and green pepper.

Nutrient Information Per serving: Calories 366; Fat 5g; % Calories from Fat 13; Carbohydrate 56g; Folate 181mcg; Sodium 672mg; Protein 24g; Dietary Fiber 8g; Cholesterol 23mg

Recipe provided courtesy of The Bean Education & Awareness Network.

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