2 boneless, skinless chicken breasts
4 flour tortillas
1 (16 oz.) can refried beans
1 Tbsp. taco seasoning
1/4 cup salsa
shredded cheese (I used cheddar jack)
1 small green bell pepper, diced
1/2 small yellow onion, diced
salt and pepper
taco sauce or enchilada sauce or zesty Mexican tomato sauce
Mexican Chicken Rub:
2 tsp. chile powder
2 tsp. garlic powder
2 tsp. paprika
2 tsp. kosher salt
1 tsp. cumin
1 tsp. freshly ground black pepper
First prep the chicken. Mix together the rub ingredients. Drizzle some olive oil on both sides of the chicken breasts and then season with some of the rub. Bake at 400 degrees F for 30-33 minutes or until chicken is cooked through. Let chicken rest for 15 minutes and then shred. Set aside.
Dice bell pepper and onion. Heat 1 Tbsp. olive oil in a small skillet over medium heat. Once hot add veggies with a pinch of salt and pepper and saute until tender-crisp. Set asaide.
Next make the refried beans. In a small pot heat the refried beans, 1 Tbsp. taco seasoning, and 1/4 cup of salsa over medium-low heat. Once heated through, set aside.
Okay, now it's time to assemble the roll ups. Lay out a tortilla and then spread some refried beans all over. Top that with some shredded cheese. Next is a sprinkling of the sauteed veggies and then the chicken. I made mine nice and hearty, so don't be afraid to skimp on the chicken. Now you'll roll up the tortilla. Start at the bottom and carefully roll it up then secure with toothpicks. Space the toothpicks evenly apart. Now cut the rolled tortilla in between each toothpick. Set the cut roll ups on a tin foil lined baking sheet. You can make the roll ups as big or small as you like. Repeat with remaining tortillas. Now pour a small amount of sauce over the top of each roll up and then top with a bit of shredded cheese.
Bake at 350 degrees F for 15-20 minutes or until tortillas get a nice little crisp on the outside and the cheese is all melted. Pull out all the toothpicks before serving and enjoy!