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Nutrition Facts
Serving Size 1 (294g) Recipe makes 6 servings
Calories 341
Calories from Fat 71		(20%)
Amount Per Serving		%DV
	Total Fat 7.9g	12%
	Saturated Fat 2.3g	11%
	Monounsaturated Fat 2.4g
	Polyunsaturated Fat 2.5g
	Trans Fat 0.0g
Cholesterol 20mg		6%
Sodium 412mg		17%
Potassium 661mg		18%
Total Carbohydrate 49.4g		16%
	Dietary Fiber 10.3g	41%
	Sugars 1.7g
Protein 20.3g		40%
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Baked Rolled Tacos

Recipe #398072 | 1 hour | 30 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Robyn's Cookin'
Nov 6, 2009

My boyfriend, like most guys, has a huge appetite; I have a huge "need" to be frugal. Both of us are committed to eating healthy MOST of the time (that way, we don't feel as guilty while eating our pizza and wings and downing a couple of adult beverages on the weekends haha). Anywho, I'm on this huge kick right now of using cheap but healthy "fillers" such as beans, brown rice, textured vegetable protein (TVP), and fresh veggies (sometimes all at once!). My favorite home-cooked meals are not only healthy, but provide both of us with large enough portions to feel satisfied, plus "seconds" for the boyfriend, PLUS provide me with a work lunch the following day. If I can freeze half for a future meal, even better. Next time I make these, I'll probably throw in some chopped bell pepper and shredded carrots...that'll give me a couple more tacos, and more veggies! These are very filling.

SERVES 6 , 16 tacos (change servings and units)

Ingredients

1 large chicken breast, cooked and shredded
1 (15 ounce) can black beans, drained and rinsed
1/2 teaspoon cumin
2 tablespoons chili powder
3 garlic cloves (or 1 tsp garlic powder)
2 cups red enchilada sauce
1 cup water
1/2 medium white onion, diced
1 cup 2% cheddar cheese, shredded
16 corn tortillas

Directions

1
In a saucepan, mash the beans with a potato masher.
2
Add the chicken, cumin, chili powder, garlic, enchilada sauce, and water. (Depending on how thin your enchilada sauce is, you may want to decrease the amount of water.).
3
Turn heat to low and simmer until all liquid is absorbed. If the mixture is too liquidy, strain through a cheesecloth.
4
Remove from heat and stir in half cup of cheese and the onions.
5
Preheat oven to 400°.
6
To prevent cracking, prep the tortillas by wrapping them in a kitchen towel and placing in a metal colander over a covered pan of boiling water until they are hot and pliable.
7
Place 1/4 cup of filling lengthwise in the tortilla and roll the tortilla around it.
8
Place on a greased cookie sheet, seam-side down. (At this point, you may want to secure each with toothpicks, though I haven't found it necessary.).
9
Spray lightly with canola cooking spray and bake in preheated oven until taco shells are crispy.
10
Top with the remaining cheese and bake until melted.
11
Serve with taco sauce, homemade guacamole, and/or sour cream.