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1
Preheat the oven to 350F.
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2
Heat oil in a large skillet.
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3
Add the onion and cook for 5 minutes, or until softened.
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4
Add the garlic and cook for a minute longer.
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5
Add the tomatoes, corriander , cumin, oregano, and pepper and cook for a few minutes longer.
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6
Next add the cilantro and cook for another two minutes.
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7
Remove from heat and set aside.
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8
In the meantime, brown the ground chicken and black beans in a separate skillet over medium heat until the chicken is no longer pink.
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9
Drain off any excess fat.
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10
Remove from heat and set aside.
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11
Wrap the tortillas in an aluminum foil packet.
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12
Bake the tortillas for 5 minutes in the preheated oven.
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13
Next place 1/2 cup of the sauce into the bottom of a greased 9x13 baking dish.
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14
Spoon desired amount of the meat and bean mixture into the tortilla shells, add some cheddar cheese to each and roll up the tortillas.
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15
Place the rolled tortillas, seam-side down in the baking dish and then cover them with the remaining sauce.
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16
Bake uncovered for 15 minutes, remove from the oven and add the Colby Jack cheese.
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17
Bake for another 5 minutes and serve warm.
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18
Garnish with green onions and fresh parsley.
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19
Recipe adapted from Parents Magazine.
