Title: Chicken Goat Cheese Burritos
Categories: Main dish, Mexican
Yield: 4 Servings

1 lb Boned/skinned chicken breast
1 ts Ground cumin
1/2 ts Salt & pepper
4 Flour tortillas; reduced-fat
1 cn (15 oz) black beans
1 ts Salad oil
1/2 c (3 oz) soft goat cheese,
--broken into small chunks
1 c 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 pepper.

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 chol.

Reprinted from Sunset Magazine, May 1996.

In a
Posted to MM-Recipes Digest V3 #239

Date: Sun, 1 Sep 1996 23:14:18 -0700

From: Julie Bertholf