1 can black beans, slightly drained
1 can refried beans
1 cup cooked, shredded chicken
2 tsp chili powder
1/2 tsp cumin
1/2 tsp garlic powder
12 soft-taco sized tortillas
2 chopped tomatoes
1 cup grated cheddar cheese
Preheat oven to 400 degrees. In a medium saucepan, combine the beans, chicken, and spices. Simmer for 5 minutes. Mash together until it is thick.
Place bean mixture off-center on each tortilla, top with cheese and tomatoes, and roll. Place seam side down in a 9x13 pan. Bake for about 15 minutes, until lightly browned. Top with salsa and sour cream.
(Adapted from The Six O'Clock Scramble)