INGREDIENTS
1/4 cup
Cilantro, fresh
1/4 cup
Onion
1 15 ounce can
Pinto beans
2 tsp
Adobo sauce from canned chipotle peppers in adobo sauce
1 cup
Avocado dip, refrigerated
1 cup
Salsa
1
Vegetable oil
8
12 inches flour tortillas
1 cup
Mexican crema or 1 cup sour cream thinned with
1 cup
Queso fresco or feta cheese
1 pound purchased, roasted chicken, shredded