Recipe - Chicken Goat Cheese Burritos

1 pound Boned/skinned chicken breast
1 teaspoon Ground cumin
One half teaspoon Salt & pepper
4 Flour tortillas; reducedfat
1 cn (15 oz) black beans
1 teaspoon Salad oil
One half cup (3 oz) soft goat cheese,
broken into small chunks
1 cup To 1 One half cups green salsa*

*To reduce sodium in the dish use lowsodium 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 1quart pan and cook over medhigh heat
until bubbling, about 5 minutes.

In a 1012" nonstick frying pan over medhigh 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 One half cup 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 MMRecipes Digest V3 #239

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

From: Julie Bertholf jewel1@ix.netcom.com