I received this in Cabot's Creamery monthly e-mail in September 2007. This is very tasty un-tinkered with---but feel free to tinker with the ingredients all you want (as I have done). It's a very versatile recipe.
Serves: 4

2 cups finely chopped green bell pepper
1 cup diced zucchini
1 cup diced yellow summer squash
1/2 cup chopped Vidalia onion
1/4 cup chopped fresh cilantro
2 large garlic cloves, finely minced
2 teaspoons ground cumin
1 (15.5-ounce) can black beans, rinsed and drained
1 tomato, chopped
1 cup shredded roasted chicken
1 cup grated Cabot 50% Light Jalapeno Cheddar (4 ounces)
Salt and ground black pepper to taste
4 (9- or 10-inch) burrito-size flour tortillas

In large bowl, toss together green pepper, zucchini, summer squash, onion, cilantro, garlic and cumin. Add beans, chicken and cheese and toss again. Season with salt and pepper.

Spoon one fourth of filling down center of each tortilla. Roll tortillas up around filling. Serve whole or cut in half.

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Copyright 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved