Chicken Burritos with Black Bean Salsa and Pepper Jack

  • Active Time 15m
  • Total Time 30m

Serves 4

Pepper jack cheese looks innocent enough but adds a nice kick to these burritos. If you prefer a milder taste, use regular Jack instead.
WINE RECOMMENDATION:
With the heat from the cheese, stay away from any serious, high-alcohol, low-acid wines. Try a white from a cooler growing area such as a riesling from the Finger Lakes region of New York or any white from the Alto Adige region of Italy. A cold beer is a great alternative.

ingredients

  • 1 2/3 cups drained and rinsed black beans (from one 15 ounce can)
  • 2 scallions including green tops, chopped
  • 1 tablespoon lemon or lime juice
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon salt, divided
  • 1 1/3 pounds boneless, skinless chicken breasts (about 4)
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon fresh-ground black pepper
  • 1/2 pound pepper jack cheese, grated
  • 4 large (9-inch) flour tortillas

directions

Light the grill or heat the broiler. In a small glass or stainless steel bowl, combine the beans, scallions, lemon juice, cumin and 1/4 teaspoon of the salt.

Rub the chicken breasts with the chili powder, pepper and the remaining 1/4 teaspoon salt. Grill the chicken over moderate heat for 5 minutes. Turn and cook until brown and just done, 4 to 5 minutes longer. Remove, let the chicken rest for a few minutes, and then slice.

Heat the oven to 350 degrees F. Put one quarter of the cheese in a line near one edge of each tortilla. Top the cheese with one quarter of the black-bean salsa and then with one quarter of the chicken slices. Roll up the burritos and wrap each one in foil. Bake them until the cheese melts, about 15 minutes.

MENU SUGGESTIONS:
Embellish your burritos with sour cream or salsa, if you like. Sliced tomatoes or rice would make good side dishes.

Tip: These burritos can be assembled ahead of time and baked just before serving. If they've been refrigerated, bake about five minutes longer.

Recipe reprinted by permission of Food and Wine. All rights reserved.

RecID 3027

nutrition information per serving

635 calories; 24g total fat; 148mg cholesterol; 1322mg sodium; 42g carbohydrates; 8g fiber; 59g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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