ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Chicken Burritos with Black-Bean Salsa and Pepper Jack

Yield 4
Pepper Jack cheese looks innocent enough but adds a nice kick to these burritos. If you prefer a milder taste, use regular Jack instead.

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

How to Make It

  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.

  4. Menu Suggestions: Embellish your burritos with sour cream or salsa, if you like. Sliced tomatoes or rice would make good side dishes.

  5. Do-Ahead Tip: You can assemble the burritos ahead of time and bake them just before serving. If theyve been in the refrigerator, add about five minutes to the baking time.

  6. Wine Recommendation: With the heat from the cheese, stay away from any serious, high-alcohol, low-acid wines. Try a white from a cooler growing area such as a riesling from the Finger Lakes region of New York or any white from the Alto Adige region of Italy. A cold beer is a great alternative.

Quick From Scratch Chicken