Ingredients

1   to 2 chipotle chili peppers 1   can (19 oz.) black beans 1   tablespoon olive oil 1   small onion, chopped 3   garlic cloves, minced 2   teaspoons chili powder 1   teaspoon cumin 1-1/2   cups chopped Rosemary Pesto Roast Chicken (See Recipe Center) 1-1/2   cups chopped tomatoes, divided 1   tablespoon finely chopped fresh rosemary 1/2   teaspoon salt 10   7-inch flour tortillas 2   cups plus 2 tablespoons shredded Monterey Jack cheese, divided 1/2   cup chopped cilantro 1   cup purchased mild salsa   Cilantro sprigs, for garnish

Description

1   To 2 Chipotle Chili Peppers 1   Can (19 Oz.) Black Beans 1   Tablespoon Olive Oil 1   Small Onion, Chopped 3   Garlic Cloves, Minced 2  

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