Title: Chicken Goat Cheese Burritos
Categories: Crockpot Ethnic Meat
Yield: 4 Servings

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 in
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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