Chicken and Bean Flautas

(original recipe here)

1 cup shredded chicken
1 can black beans (I used my own frozen ones)
1/4 cup water
1 tsp cumin
1/2 tsp garlic powder
1/2 tsp chili powder
1/4 tsp oregano
1/4 tsp onion powder
Salt to taste (I used at least 1/4 tsp)

Shredded cheddar cheese
8 10-inch flour or whole wheat tortillas

Preheat oven to 425 degrees.

In a medium saucepan over medium heat add the chicken, water, cumin, garlic powder, onion powder, oregano, onion powder and salt. Let this cook down for a few minutes until the sauce thickens and the chicken is heated through. Most of the water will evaporate and you will be left with a nicely coated saucy chicken. Remove from heat and set aside.

Sprinkle some cheese in a line down the middle of a tortilla. Spread some meat filling on top. Fold bottom and top down a little, then roll up from the side. Place seam side down on a baking sheet. Continue with the rest of the tortillas and filling.

Brush the tops of the flautas with a bit of vegetable oil (or spray with a cooking spray), and place in the oven. Bake for 8-12 minutes, flip them over (I spread more oil on them) and bake another 8-12 minutes. Serve with salsa and sour cream to dip in (guacamole would be yummy, too).