Chicken and Black Bean Enchiladas

We enjoyed this tasty recipe from Julianne's blog for Cinco de Mayo.

Chicken and Black Bean Enchiladas

2-15 oz. cans black bean refried beans
2 t chili powder
1 t ground cumin
1 T diced jalapeños
1 lb cooked chicken breast in strips
6 – 8" flour tortillas
1 Cup Enchilada Sauce
4 oz grated Monterey jack cheese
½ cup chopped green onions, optional

Preheat oven to 400 degrees. Combine beans, chili powder, cumin, jalapeños in a mixing bowl. Spoon equal amount of mixture onto center of each tortilla. Divide chicken evenly over bean mixture. Roll up each tortilla. Fold in ends and place side by side in the bottom of a shallow, greased baking dish. Top with enchilada sauce, cheese & onions. Cover with foil & bake 20 minutes. Uncover and bake 10 more.