1-1/4 lbs. boneless skinless chicken breasts, cut into 1-in. pieces
1 bag (1 lb.) frozen broccoli, red peppers, onions and mushrooms
1 can (15 oz.) Progresso black beans, rinsed and drained
1 cup Old El Paso Thick 'n Chunky Salsa
1 Old El Paso flour tortillas for burritos (8-in.) (from 11.5 oz. pkg.), cut into 2x1-in. strips
1 cup shredded Cheddar cheese (4 oz.)
stirring occasionally, until no longer pink in center.
2. Stir in vegetables, beans and salsa; reduce heat to medium. Cover and cook 6-8
minutes, stirring occasionally, until vegetables are crisp-tender.
3. Sprinkle with tortilla strips and cheese. Cover and cook about 2 minutes or until
cheese is melted.