Black Bean Enchiladas

What meal isn't improved by adding bacon? These enchiladas are no exception. It is one of the two secret ingredients. The other is curry. The original recipe called for cumin, but when my friend Sarah and I set out to make this recipe the first time, we realized halfway through that we didn't have any, but that it was one of the ingredients in our curry blend. We used it, and after we tried it later with cumin, discovered we preferred the brightness the curry gave the dish. But if you're a purist, go with cumin.

Black Bean Enchiladas
3 slices bacon
1 chicken breast, diced
1 bell pepper, diced
1 clove minced garlic (or to taste)
1 can black beans, drained
Roughly 2 cups of your favorite chunky red salsa
Curry or cumin to taste (maybe start with a teaspoon and add from there?)
1/4 tsp salt
Cheese (lots)
6 Flour Tortillas

1. Preheat oven to 350.
2. Fry the bacon in a large skillet. Remove the bacon when crispy and fry the chicken breast, bell pepper, and minced garlic in the bacon fat until chicken is cooked through.
3. Crumble the bacon and add it to the skillet, along with the black beans, salsa, curry or cumin, and salt. Heat through.
4. Fill the tortillas with the mixture, as well as a handful of cheese per tortilla, roll them up, and place them in a 9 x 13 pan. Cover the top with cheese and bake for 20 minutes.