Chicken And Black Bean Burritos - cooking recipe

Ingredients

3/4 lb. Raw or cooked chicken breast meat
3 slices bacon (optional)
2 cloves garlic, minced
1 1/2 cups Pace Picante Sauce
2 (16-oz) cans black beans (undrained)
1 can corn, drained
1 large red bell pepper, chopped
1 tsp. ground cumin
1/4 tsp. salt
1/2 cup sliced green onions
1 1/2 cups (6-oz) shredded Monterey Jack Cheese
2 - 4 Tbsp. chopped fresh cilantro
12 flour tortillas (soft taco size)

Preparation

Cook bacon in large skillet until crisp.
Drain and crumble. Pour off all but 2 Tbsp fat or if omitting bacon, use 2 Tbls oil. Cook and stir raw chicken until chicken is not pink.
If using cooked chicken, skip this step and add to oil in skillet the garlic, chicken, beans, corn, red pepper, cumin, salt, cilantro and 1/2 cup of the Picante Sauce.
Simmer until thickened, stirring occasionally.
Stir in green onions and bacon bits.
Spoon a heaping 1/4 cup down center of tortilla, top with 1 Tbsp cheese. Roll up and place seam side down in a lightly greased 9 x 13 baking dish.
Spoon remaining 1 cup Picante Sauce over the tops and bake at 350 for 15 min.
Top with remaining cheese and bake until cheese is melted.