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Preheat the oven to 190°C (375°F) and line a baking sheet with aluminum foil.
2
In a large pan, heat vegetable oil over medium-high heat. Add the chicken, chili powder, cumin, onion powder, and garlic powder. Stir frequently to prevent the spices from burning until chicken is browned.
3
Stir in the peppers and cook for 3 minutes. Add water and simmer until the water is reduced by ⅔. Use a digital food thermometer to check that the chicken has reached an internal temperature of 74°C (165°F).
4
Remove from heat and stir in the black beans, corn, lemon juice, and tomatoes.
5
Place the tortillas onto the baking sheet. On each tortilla, spread 125 mL (½ cup) of filling on half of the tortilla. Sprinkle with 30 mL (2 tbsp) of cheese and fold over in half.
6
Bake in the oven for 7 minutes until the cheese is melted and the tortilla is crisp.
Mix it up
Looking to make a vegetarian version? Replace the chicken with any leftover beans or veggies you have on hand!
Serving Suggestion
Serve with a salad and your favourite salsas, guacamole or lower fat sour cream.
Preheat the oven to 190°C (375°F) and line a baking sheet with aluminum foil.
2
In a large pan, heat vegetable oil over medium-high heat. Add the chicken, chili powder, cumin, onion powder, and garlic powder. Stir frequently to prevent the spices from burning until chicken is browned.
3
Stir in the peppers and cook for 3 minutes. Add water and simmer until the water is reduced by ⅔. Use a digital food thermometer to check that the chicken has reached an internal temperature of 74°C (165°F).
4
Remove from heat and stir in the black beans, corn, lemon juice, and tomatoes.
5
Place the tortillas onto the baking sheet. On each tortilla, spread 125 mL (½ cup) of filling on half of the tortilla. Sprinkle with 30 mL (2 tbsp) of cheese and fold over in half.
6
Bake in the oven for 7 minutes until the cheese is melted and the tortilla is crisp.
