Chicken Goat Cheese Burritos
1 lb boned/skinned chicken breast
1 tsp ground cumin
1/2 tsp salt & pepper
4 flour tortillas, reduced-fat
1 can (15 oz) black beans
1 tsp salad oil
1/2 cup (3 oz) soft goat cheese, -broken in, to small chunks
1 cup to 1 1/2 cups green salsa*
*To reduce sodium in the dish use low-sodium salsa
Cut chicken into 1/2" by 3" strips. In a bowl, coat evenly with cumin, salt, and
Seal tortillas in foil and warm in a 350F oven until hot, about 10 minutes.
Place beans and their liquid in a 1-quart pan and cook over med-high heat until
bubbling, about 5 minutes.
In a 10-12" nonstick frying pan over med-high heat, frequently stir chicken and
oil until meat is no longer pink in center, about 6 minutes.
Lay tortillas flat. Toward 1 edge of each, fill equally with chicken, beans
(including most of the liquid), cheese, and 1/2 c salsa. Fold over sides and
roll up tightly to enclose. Add more salsa to taste.
Per burrito: 507 cal, 12 g fat (21%), 43 g pro, 1,626 mg sod, 86 mg
Sunset Magazine, May 1996.