Title: Chicken goat cheese burritos
 Categories: Main dish, Mexican
      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 into small chunks
      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.