Chicken and Black Bean Burritos
1# skinless, boneless chicken breasts, cut in bite-size pieces
1 tsp ground cumin
1 tsp garlic powder
1 (16 oz) can black beans, rinsed, drained
1 (8oz) can no-salt-added whole kernel corn, drained (or 1 cup frozen corn)
1/2 cup salsa, thick and chunky
1 green bell pepper, seeded and diced
6 oz shredded, reduced-fat Cheddar
6 whole wheat or whole grain flour tortillas (7 1/2" diameter)
Light sour cream (optional)
Fresh cilantro, chopped (optional)
Extra salsa (optional)
1) Brown chicken in skillet that has been sprayed with nonstick cooking spray. Add cumin, garlic powder, beans, corn, salsa, and green pepper and continue to cook until the chicken is done.
2) Heat tortillas in microwave by stacking them on a plate and covering with plastic wrap; heat on HIGH for 1 minute, rotating 1/4 turn after 30 seconds.
3) To serve, spoon 1 cup of chicken mixture onto each tortilla; sprinkle with 1 oz of shredded cheese. Fold ends in, then roll up burrito-style. Serve as is, or with extra salsa, sour cream and chopped cilantro.