• ¾-pound boneless, skinless chicken breast, shredded
• 3 slices cooked bacon, crumbled
• 2 cloves garlic, minced
• 1½ cups salsa
• 16-ounces black beans, drained
• 15-ounces corn
• 1 large red bell pepper, chopped
• 1 teaspoon ground cumin
• ¼ teaspoon salt
• ½ cup sliced green onions
• 12 flour tortillas
• 1½ cups Burnett Dairy Mild Cheddar Cheese, shredded
• Toppings: lettuce, tomato, sour cream,  avocado, cilantro

Cook chicken and garlic. Stir in ½ cup salsa, beans, corn, red pepper, cumin and salt. Simmer until thickened, stirring occasionally. Stir in onions and bacon. Spoon ¼ cup bean mixture on tortilla; top with 1 tablespoon cheese. Roll up; place in lightly greased 13x9-inch baking dish. Repeat. Top with remaining 1 cup salsa. Bake at 350° F for 15 minutes. Top with remaining cheese; return to oven about 3 minutes.