Chicken and Black Bean-Stuffed Burritos with Citrus and Radish Salad

from Cooking Light

1/4 C water
2 T fresh lime juice
1/2 t chili powder
1/4 t ground cumin
1/4 t black pepper
1/8 t ground red pepper
2 C shredded rotisserie chicken breast
1/4 C thinly sliced green onions
3/4 C canned black beans, rinsed and drained (can use whole can if not using chicken)
1/2 C refrigerated salsa
4 flour tortillas
1/2 C shredded Monterey Jack cheese
Cooking spray

1. Bring first 6 ingredients to a boil in a small saucepan. Stir in shredded chicken and green onions.

2. Combine beans and salsa. Spoon 1/4 C bean mixture and 1/2 C chicken mixture down center of each tortilla; sprinkle with 2 T cheese. Roll up.

3. Heat a large skillet over med-high heat. Coat pan with cooking spray. Add 2 burritos. Place a cast-iron or other heavy skillet on top of burritos, and cook for 3 min on each side. Remove from pan, and repeat procedure with remaining burritos.

Yield: 4 servings


For the citrus and radsih salad:
Combine 2 T orange juice, 2 T olive oil, and 1/8 t ground red pepper. Toss with 4 C prechopped romaine lettuce, 1/2 C thinly sliced radishes, 2 T cilantro leaves, and 1 sliced peeled avocado.

Yield: 4 servings.