Ingredients

Salsa:

1/2 cup chopped peeled avocado

1/2 cup chopped seeded tomato

1/4 cup thinly sliced green onions

2 teaspoons fresh lime juice

1/4 teaspoon salt

Remaining ingredients:

2 tablespoons water

2 tablespoons fresh lime juice

1/2 teaspoon ground cumin

1/8 teaspoon salt

1/8 teaspoon ground red pepper

1 (15-ounce) can black beans, rinsed and drained

4 (8-inch) flour tortillas

1 cup shredded roasted skinless, boneless chicken breast

3/4 cup (3 ounces) preshredded Monterey Jack cheese

1 cup shredded iceberg lettuce

1/2 cup fat-free sour cream

Preparation

Preheat broiler.

To prepare salsa, combine first 5 ingredients in a small bowl. Toss gently, and set aside.

Combine 2 tablespoons water, lime juice, cumin, salt, ground red pepper, and black beans in a blender; process until smooth.

Place tortillas on a baking sheet, and spread about 1/4 cup black bean mixture evenly over each tortilla. Top each evenly with 1/4 cup chicken and 3 tablespoons cheese. Broil 2 minutes or until cheese melts and tortilla edges are just beginning to brown.

Top each tortilla with 1/4 cup lettuce, 1/4 cup salsa, and 2 tablespoons sour cream. Cut each tortilla into 4 wedges.

Serves 4

Borrowed from Cooking Light, January 2006

Find this and other recipes @ http://wdez.com/blogs/cassacopia/