Black Bean and Corn Enchiladas

Ingredients

• 6 large flour tortillas
• 1 (16 ounce) cans black beans
• 1 1/2 cups monterey jack cheese, shredded
• 1/2 cup green onion, sliced
• 1/4 teaspoon salt
• 1 teaspoon cumin
• 1 red bell pepper, chopped
• 1 1/2 cups picante sauce
• 2 garlic cloves, minced
• 3 slices bacon
• 3/4 lb boneless skinless chicken breast half

Directions

1. Julienne chicken.
2. Saute bacon until crisp, reserving 2 Tbsp drippings.
3. Saute chicken and garlic in drippings until chicken is opaque. Add 1/2 cup picante sauce, beans, red bell pepper, cumin and salt. Simmer 7-8 minutes, until thick.
4. Stir in green onions and crumbled bacon.
5. Top each tortilla with 1/4 cup chicken mixture and 1 Tbsp cheese. Roll up and place in baking dish.
6. Top with remaining 1 cup picante sauce. Bake at 350F for 15 minutes.
7. Top with remaining cheese and bake 3 minutes more. - - - - - - - - - - - - - - - - - -.