Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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.

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