2 small red, green and/or yellow sweet peppers, quartered
1 small red onion, cut into 1/2" slices
1 can (15 oz.) black beans, rinsed and drained
1 large tomato, chopped
1 medium avocado, peeled & chopped
1/2 cup snipped fresh cilantro
8 (10") flour tortillas, warmed
1 jar (16 oz.) salsa
1 cup shredded cheese
1 cup sour cream
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Let's Make It
Place chicken in plastic bag set in a shallow dish. For marinade, combine dressing, chili powder and cumin. Pour over chicken, seal bag. Marinate in refrigerator 1 to 24 hours, turning bag occasionally. Drain chicken, reserve marinade. Brush marinade over peppers and onion. In a large bowl toss together black beans, tomato, avocado and cilantro; set aside.
Grill chicken or cook in wok until no longer pink (170°F) and until vegetables are crisp-tender (allow 12 - 15 minutes for chicken and 8 - 10 min. for veggies.) Remove chicken & veggies from burner; carefully slice into thin bite-size strips.
Spoon chicken and veggies mixture onto tortillas. Top with bean mixture and salsa. Top with shredded cheese and dairy sour cream if desired. Roll up.