It's that time of year again when warm summer evenings can quickly lead to impromptu gatherings with friends and family. But there's no need to stress over last minute hosting duties. Offer your hungry guests this quick and tasty Mexican-inspired meal. In addition to the whole-wheat tortillas, the beans in this dish offer an added boost of fiber.
So try this tasty dish, which promises to become a favorite for summer entertaining.

Chicken & Black Bean Enchiladas

Cooking spray
1 cup canned black beans, rinsed and drained
2 tsp. chili powder
1 tsp. ground cumin
1 jalapeno, seeded and minced (optional)
½ cup salsa of your choice
4 (9-inch) whole-wheat tortillas
12 oz. boneless, skinless chicken breast, cooked and shredded
½ cup shredded reduced-fat Monterey Jack cheese
½ cup chopped scallions

Preheat the oven to 400 degrees. Coat a shallow baking pan with cooking spray and set aside.
In large bowl, combine the beans, chili powder, cumin, jalapeno and 1/4 cup of the salsa. Mash the ingredients with a fork until blended.
Spoon the mixture onto the center of each tortilla. Divide the chicken evenly among the 4 tortillas and place over the bean mixture. Roll each tortilla, fold in the ends and place side-by-side in the bottom of prepared pan. Top each rolled tortilla with the remaining salsa, cheese and scallions.
Cover the pan with foil and bake 20 minutes. Uncover and bake 10 more minutes, until the cheese is golden. Serve immediately. Makes 4 servings with 390 calories per serving.

For more information, contact the Texas AgriLife Extension Service -Travis County at 512/854-9600.

The Texas AgriLife Extension Service educational programs serve people of all ages regardless of socioeconomic level, race, color, sex, religion, disability, or national origin.