1 can (15 oz.) no-salt-added black beans, drained, rinsed
1 tomato, chopped
2 whole wheat tortillas (6 inch)
1/2 cup Mexican style shredded cheese, divided
Sour Cream, garnish
Heat oven to 375ºF.
Cook and stir chicken and Debbie’s South of the Border Dip Mix in nonstick skillet sprayed with cooking spray on medium heat 2 min. Add peppers; cook 2 min., stirring occasionally. Stir in salsa; cook 2 min. Add cream cheese; cook 2 min. or until melted. Stir in beans and tomatoes.
Spoon 1/3 of chicken mixture into 8-inch square baking dish; cover with 1 tortilla and half each of the remaining chicken mixture and shredded cheese. Top with remaining tortilla and chicken mixture; cover.
Bake 20 min. or until heated through. Sprinkle with remaining shredded cheese; bake, uncovered, 5 min. or until melted. Top with sour cream.
Substitutes: Use one 14oz can of diced tomatoes with green chilies in place of the chopped tomato. You can also use Debbie's Chipotle Ranch Dip Mix in place of the South of the Border Dip Mix
