Especials del Sudoeste
Southwest Specialties

4  flour tortillas 
  nonstick cooking spray 
1  green bell pepper, diced 
3/4 lb chicken breast
-boneless, skinless, 
cut into strips 
1 1/2 tsp fresh minced garlic 
1 tsp ground cumin 
1 tsp chili powder 
1/2 cup chunky salsa, divided 
1/3 cup green onions-sliced 
1 cup can refried beans 
1  medium tomato-diced 
1/4 cup sour cream(optional) 

Preheat oven to 450 degree F. 
Place tortillas on baking sheet, 
coat both sides with cooking spray. 
Bake 5 minutes or until 
lightly browned and crisp. 
Remove, set aside.
Coat large nonstick skillet 
with cooking spray. 
Add bell pepper, 
cook and stir 4 minutes. 
Add chicken, garlic, cumin 
and chili powder, cook and 
stir 4 minutes or until chicken 
is no longer pink.
Add 1/4 cup salsa and onions,
cook and stir 1 minute. 
Remove skillet from heat, 
set aside.
In a microwavable bowl, 
combine refried beans and 
remaining 1/4 cup salsa. 
Cook uncovered at HIGH 
1 1/2 minutes or 
until beans are heated through.
Spread bean mixture 
evenly over tortillas. 
Spoon chicken mixture 
and tomato over bean mixture. 
Garnish with sour cream, if desired.