|4 whole tortillas - 12 inch|
|1 tbsp garlic • chopped|
|2 tbsp olive oil|
|1 cup red pepper • julienne|
|1 cup yellow pepper • julienne|
|1 cup green pepper • julienne|
|1 cup red onion • julienne|
|1 can black bean puree w/garlic oil-10oz can|
|1 cup cheddar cheese • grated|
|1 pt smoked chicken • julienne|
|2 tbsp cilantro • roughly chopped|
|2 tsp cumin|
|2 tsp chili powder|
Saute garlic in oil, add in peppers and onions till translucent, add cumin and chili and let steep. Remove from heat, add in cilantro, reserve.
Add salt and pepper to taste.
Spread tortillas with black bean puree, place down cooked onions & peppers mix, sprinkle with cheddar cheese and smoked chicken. Fold over tortilla and continue to fold to the end. Place on griddle with a spray of oil. Cook to golden brown, cut into wedges and serve with Pico de Gallo, Guacamole and Sour Cream.