Ingredients

• 1 can (15 ounces) black beans, drained and rinsed
• 2 green onions, chopped
• 1 Tablespoon lemon juice
• 1/4 teaspoon ground cumin
• 1/2 teaspoon salt, divided
• 4 boneless, skinless chicken breasts
• 1/4 teaspoon chili powder
• 1/4 teaspoon pepper
• 1 cup shredded cheese (try cheddar, pepper jack, or Mexican blend)
• 4 (9-inch) flour tortillas

Directions

1. Preheat oven to 350 °F.
2. In a small bowl, combine the beans, green onions, lemon juice, cumin, and 1/4 teaspoon salt.
3. Rub the chicken breasts with the chili powder, pepper and the remaining 1/4 teaspoon salt.
4. Cook the chicken in a skillet over medium-high heat (350 °F in an electric skillet) for 5 to 7 minutes. Turn it over and cook until the internal temperature of the thickest part reaches 165 °F using a food thermometer, about 5 to 7 minutes longer.
5. Let chicken cool; slice into strips or chunks.
6. Divide cheese evenly between tortillas. Top the cheese with equal amounts of chicken and black bean salsa mixture.
7. Roll up the burritos and wrap each one in foil.
8. Bake burritos until the cheese melts, about 15 minutes.
9. Refrigerate leftovers within 2 hours.

Notes:

• Freeze extra lemon juice to use later.
• Cook your own dry beans. One can (15 ounces) is about 1 1/2 to 1 3/4 cups drained beans.