1 can (15.5 ounces) chili beans, drainedButter-flavored cooking spray ¼ cup chopped red bell pepper ¼ cup chopped green bell pepper ¼ cup chopped onion 1 jalapeño, seeded and chopped ½ teaspoon minced garlic 8 ounces chopped grilled chicken strips 2 tablespoons chopped fresh cilantro 8 corn tortillas (6 inches each) ½ cup light Mexican cheese blend (4.5g fat per ¼ cup serving)
1. Preheat oven to 425º F. 2. Process beans in blender until smooth. Set aside. 3. Spray a medium skillet with butter-flavored spray and heat over medium heat. Sauté peppers, onion, jalapeño and garlic 1-2 minutes. Stir in chicken and cilantro. Remove from heat. 4. Spread 3 tablespoons beans on a tortilla. Place on baking sheet and top with a second tortilla. Spread ½ cup chicken mixture over second tortilla and sprinkle with 2 tablespoons cheese. 5. Repeat step 4 three more times with remaining ingredients. Bake 10-12 minutes, or until cheese is melted.