Oxmoor House JANUARY 2003
Combine black beans and water in a medium skillet; mash black beans with back of a fork. Place pan over medium-high heat; stir in Chicken-Vegetable Toss and salt. Cook 3 minutes, stirring occasionally, or until thoroughly heated.
Heat tortillas according to package directions. Spread about 1/2 cup chicken mixture down center of each tortilla; top each with 1/4 cup shredded lettuce, 1 tablespoon salsa, and 1 tablespoon cheese. Roll up tortillas.
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