This is a great one dish meal that is super easy to prepare!
1-2 tablespoons olive oil
2 cups chopped, cooked chicken breast
1/4 cup green bell pepper, diced
1 small zucchini, diced
1 cup of prepared taco sauce
1 can of pinto or black beans ( I prefer pinto beans myself) drained,
6 large flour tortillas
2 green onions chopped
You can save yourself a little time by starting with precooked or left over chicken. Otherwise I use a little bit a Mexican seasoning sprinkled on the chicken and baked until just done at 350 degrees. 15-20 minutes depending on how thick the chicken breasts are. Let chicken cool until it is easy to handle and then cut into bite sized pieces.
Open the can of beans and rinse and drain. Set aside.
In a large skillet over medium heat heat the olive oil and add the green pepper and zucchini. Sauté until just slightly softened.
Add chicken, beans and taco sauce to the pan. Stir together until everything is heated through.
Place flour tortillas in either a large muffin pan or in tortilla holders to form a cup (if your tortillas are a little stiff, you can soften them up quickly by microwaving for 8-10 seconds)
Place a small amount of the shredded cheese in the bottom of each tortilla cup.
Evenly divide the chicken and bean mixture between the 6 tortillas cups. Top each cup with cheese
Place the filled tortilla cups on a large baking sheet and place in an oven preheated to 350 degrees. Bake for 10 minutes or until the cheese on top is melted and bubbly.
Remove from the oven. The tortilla cups should life easily out of their holders. Place on a dish and top with sour cream and chopped green
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