Ingredients

INGREDIENTS

1 2/3 cups drained and rinsed black beans (from one 15-ounce can)

2 scallions including green tops, chopped

1 tablespoon lemon or lime juice

1/4 teaspoon ground cumin

1/2 teaspoon salt

1 1/3 pounds boneless, skinless chicken breasts (about 4)

1/4 teaspoon chili powder

1/4 teaspoon fresh-ground black pepper

1/2 pound pepper Jack cheese, grated

4 large (9-inch) flour tortillas

Preparation

DIRECTIONS

  1. Light the grill or heat the broiler. In a small glass or stainless-steel bowl, combine the beans, scallions, lemon juice, cumin, and 1/4 teaspoon of the salt.
  2. Rub the chicken breasts with the chili powder, pepper, and the remaining 1/4 teaspoon salt. Cook the chicken over moderate heat for 5 minutes. Turn and cook until brown and just done, 4 to 5 minutes longer. Remove, let the chicken rest for a few minutes, and then slice.
  3. Heat the oven to 350°. Put one quarter of the cheese in a line near one edge of each tortilla. Top the cheese with one quarter of the black-bean salsa and then with one quarter of the chicken slices. Roll up the burritos and wrap each one in foil. Bake them until the cheese melts, about 15 minutes.