It’s no secret I’m a fan of Mexican food. I could eat it everyday, and twice on Sundays. I’m just sayin’.
This is one of our household faves, and I thought I’d share it with you. It’s quick and easy if you want it to be, or complex if you want to do it all from scratch. Myself, I never have time to do it from scratch, but you certainly could.
Since I’m 8 times out of ten in a mad rush to hurry supper along, I used all canned goods for this dish.
I used a 12 oz can of chicken (drained), a can of black beans (drained), a can of sweet corn (drained) and a can of rotel with all the juicy goodness added. I threw in some minced onion, and diced garlic as well as Cumin, Chile Powder and salt, to taste.
Here’s how simple this is:
Throw everything into a pan and stir until it’s warmed through.
Yeah, that’s it. Crazy, right?
Once all the ingredients are warmed through and smelling lovely, throw a tablespoon of butter in a skillet and toss on a flour tortilla. Fill half the tortilla with two tablespoons of shredded cheese, top with the filling, add more cheese on top of that, and fold the tortilla over.
Cook until golden on one side, and flip.
Once finished, slice it in half:
And serve with sour cream, guacamole, salsa, rice, or whatever other condiments your little heart desires.