1 cup cooked rice, warm or at room temperature

1 cup cooked, shredded chicken seasoned with kosher salt and cracked black pepper

1 can black beans, rinsed and drained

1 green onion, finely sliced (white and green parts)

1/2 red pepper, diced

1/4 cup fresh cilantro, chopped

juice of 1 lime

1/2 tablespoon chili powder

1 teaspoon ground cumin

1/2 teaspoon garlic salt

2 cups shredded cheese (I used a combination of pepper jack and sharp cheddar)

Sour cream

6 burrito-sized flour tortillas


Mix rice together with chili powder, cumin and garlic salt. Mix the rice mixture with shredded chicken, diced peppers, black beans, cilantro, onions and lime juice. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla.  I dotted the cheese with sour cream dollops before adding the chicken/rice mixture.  It made it so great! Roll stuffed tortillas, leaving edges open.  Baste the rolled tortillas with olive oil and place seam-side down on a greased baking sheet.  Bake for 15 minutes or until golden at 350.  Serve warm!


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