12 small gluten free or wheat flour tortillas
1 cup cooked shredded chicken
1 cup cooked black beans
1 large diced shallot
Handful chopped fresh cilantro or parsley
2 crushed garlic cloves
1 small chopped green chili, remove seeds
1 tablespoon cumin powder
Sea salt and black pepper
Extra virgin olive oil
Freshly grated parmesan cheese
Add extra virgin olive oil to a large skillet. When hot, saute chili, shallot, cilantro, cumin, and garlic until softened. Add chicken and black beans. Season with sea salt and black pepper.
Pre heat oven to 400 F.
Put one tablespoon of the chicken mixture in the center of a tortilla and sprinkle parmesan cheese on top. Roll up tortilla and place on a lightly greased cookie sheet, seam side down. Repeat with all of the tortillas until chicken mixture is gone. Sprinkle parmesan cheese over the rolled tortillas. Bake for 15 to 25 minutes, turning them over half way until crispy and golden brown.
Enjoy hot with dipping sauce of your choice.