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Preparation
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*to reduce sodium in the dish use low-sodium salsa cut chicken into ½" 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 ½ 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. in
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