Chicken and Black Bean Salsa Burritos

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.
Try adding cilantro on top for more flavor.

Cooking for a Crowd

Use these recipe sheets to prepare for larger groups:

Ingredients

1 can (15 ounces) black beans, drained and rinsed

2 green onions, chopped

1 Tablespoon lemon juice

¼ teaspoon ground cumin

½ teaspoon salt, divided

4 boneless, skinless chicken breasts

¼ teaspoon chili powder

¼ teaspoon pepper

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

4 (9 inch) flour tortillas

Wash hands with soap and water.
Preheat oven to 350 degrees F.
In a small bowl, combine the beans, green onions, lemon juice, cumin, and 1/4 teaspoon salt.
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 F in an electric skillet) for 5 to 7 minutes. Turn it over and cook until the internal temperature of the thickest part reaches 165 degrees F using a food thermometer, about 5 to 7 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.
Try adding cilantro on top for more flavor.