CHICKEN TORTILLAS SMOOTHERED IN BLACK BEANS AND SALSA

Judy had me cook up some chicken tenderloin (about 8 pieces) my usual way – in EVOO, garlic, and hot sauce, salt and pepper them, and then cut them up into cubes.

She stuffed about 6 large whole-wheat tortillas, some onion, some chunky salsa, some Mexican mixed cheese, and rolled them up. She then placed them in the bottom of a 9x12 glass casserole dish.

She then put two cans of frijoles Negros (that’s black beans for you 'Mericans) into a bowl, dumped in more chunky salsa, and mashed it all up together. She then spread the mixture over the tortillas and covered the whole thing with a thick layer of Mexican mixed cheese.

Then she popped it all into the oven for about 30 minutes at 350 degrees – just long enough forever everything to heat through and the cheese all melt. We got two very good meals out of this dish.

We did not eat anything on the side, but you could add a salad if you like.