Chicken and Black Bean Salsa Burritos

Name: Chicken and Black Bean Salsa Burritos
Prep time: 20 min
Cook time: 30 min
Yield: 4 Burritos
Ingredients: 1 can (15 ounces) black beans, drained and rinsed; 2 green onions, chopped; 1 Tablespoon lemon juice; 1/4 teaspoon ground cumin; 1/2 teaspoon salt, divided in half; 4 boneless, skinless chicken breasts; 1/4 teaspoon chili powder; 1/4 teaspoon ground black pepper; 1/2 cup shredded cheese, grated (try cheddar, pepper jack, or Mexican blend); 4 (9 inch) flour tortillas

Notes Cooking for a Crowd?

Recipe Notes

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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Ingredients

1 can

(15 ounces) black beans, drained and rinsed

2 green onions, chopped

1 Tablespoon

lemon juice

1⁄4 teaspoon

ground cumin

1⁄2 teaspoon

salt, divided in half

4 boneless, skinless chicken breasts

1⁄4 teaspoon

chili powder

1⁄4 teaspoon

ground black pepper

1⁄2 cup

shredded cheese, grated (try cheddar, pepper jack, or Mexican blend)

4 (9 inch) flour tortillas

Directions

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.