shredded cheese, grated (try cheddar, pepper jack, or Mexican blend)
4 (9 inch) flour tortillas
Preheat oven to 350 degrees.
Combine the beans, green onions, lemon juice, cumin, and 1/4 teaspoon of the salt in a small bowl.
Rub the chicken breasts with the chili powder, pepper and the remaining 1/4 teaspoon salt.
Cook the chicken in a skillet over medium-high heat (350 degrees in an electric skillet) for 5 minutes. Turn and cook until done, 4-5 minutes longer.
Let chicken cool; slice into strips or chunks.
Divide cheese evenly between tortillas. Top the cheese with equal amounts of chicken and black bean salsa mixture.
Roll up the burritos and wrap each one in foil.
Bake burritos until the cheese melts, about 15 minutes.
Refrigerate leftovers within 2 hours.
Freeze extra lemon juice to use later.
Cook your own dry beans. One can (15 ounces) is about 1 1/2 to 1 3/4 cups drained beans.
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This material was funded by USDA’s Supplemental Nutrition Assistance Program (SNAP). SNAP provides nutrition assistance to people with low income. SNAP can help you buy nutritious foods for a better diet. To find out more, contact Oregon SafeNet at 211. USDA is an equal opportunity provider and employer. 2017 Oregon State University Extension Service offers educational programs, activities, and materials without discrimination based on age, color, disability, gender identity or expression, genetic information, marital status, national origin, race, religion, sex, sexual orientation, or veteran’s status. Oregon State University Extension Service is an Equal Opportunity Employer.