Chicken goat cheese burritos
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Boned/skinned chicken breast |
| 1 | teaspoon | Ground cumin |
| ½ | teaspoon | Salt & pepper |
| 4 | Flour tortillas; reduced-fat | |
| 1 | can | (15 oz) black beans |
| 1 | teaspoon | Salad oil |
| ½ | cup | (3 oz) soft goat cheese, broken into small chunks |
| 1 | cup | To 1 1/2 cups green salsa* |
Directions
*To reduce sodium in the dish use low-sodium salsa Cut chicken into ½" 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 ½ 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.
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