Recipe courtesy of Sara Moulton

Roasted Chicken and Refried Bean Tortillas

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  • Level: Easy
  • Total: 40 min
  • Prep: 5 min
  • Cook: 35 min
  • Yield: 4 servings
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2 tablespoons vegetable oil

1 small onion, finely chopped

2 garlic cloves, minced

1/2 teaspoon ground cumin

1/2 teaspoon ground chili

1 (15-ounce) can pinto beans, rinsed and drained

1/2 cup water

1 tablespoon chopped cilantro, frozen with cold water in ice-cube compartment

Salt and freshly ground black pepper

2 cups cooked chicken

1/2 cup shredded sharp cheddar, plus 1/2 cup

1 small can chopped green chiles, drained

8 medium flour tortillas (thawed, if frozen)

1/2 cup sour cream

1 cup shredded pre-washed lettuce


  1. Preheat oven to 400 degrees F.
  2. Heat the oil in a skillet over moderately low heat. Add the onion and garlic and cook until softened. Add the garlic, cumin, and chili and cook for 1 more minute. Add the beans and 1/2 cup water, and cilantro cube, cover and simmer for 5 minutes. Mash the beans with the back of a fork and season with salt and pepper, to taste. Combine the chicken, 1/2 cup cheddar, chiles, and salt and pepper, to taste and toss well.
  3. Warm the tortillas wrapped in a towel in a microwave for 3 minutes.
  4. Spread 1/8 of the bean mixture on top of each tortilla, top with 1/8 of the chicken mixture and roll the tortillas up. Arrange them seam side down in a baking pan, top with remaining cheddar, and cover with foil. Bake for 15 to 20 minutes or until warmed through. Serve topped with sour cream and lettuce.