Chicken and Black Bean Burritos

Chicken and Black Bean Burritos

6 large (8-or 9-inch) tortillas

1 tablespoon canola oil

1 small onion, chopped

1 garlic clove, minced

1 (10-ounce) can chicken breast chunks, drained

1/2 (15 1/2-ounce) can black beans, drained and rinsed

1 cup cooked long-grain white rice

1 (14 1/2-ounce) can diced tomatoes 8 ounces shredded Jack or Cheddar cheese

Chopped cilantro or scallions for garnish, optional

Wrap tortillas in foil and place in oven; heat to 400 degrees. Meanwhile, heat oil in 10-inch skillet over medium heat. Add onion and garlic and cook, stirring until softened. Stir in chicken, breaking up meat slightly. Stir in beans, rice and tomatoes.

Unwrap warmed tortillas. Spoon about ¾ cup of the filling in the center of the tortilla, leaving an inch at either end. Sprinkle ¼ cup shredded cheese on top, fold in 1-inch ends, then roll tortilla around filling. Place in a large shallow baking dish. Repeat with remaining tortillas.

Sprinkle remaining cheese on top of burritos. Cover with foil and heat in oven for about 10 minutes, until cheese is melted and filling is hot.

For a garnish, sprinkle with cilantro and/or scallion.

Note: For extra flavor, cook rice with chicken broth instead of water; use canned tomatoes and chiles for a spicier taste. For a recipe somewhat lower in fat, use reduced-fat cheese.

Makes 6 burritos.

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