Chicken and Black Bean-Stuffed Burritos

This is a tasty, easy to prepare dish that works great with shredded rotisserie chicken. Plus, you can make a little extra chicken for regular tacos, quesadillas, and so much more. Sorry, no picture of these, but click here for the link to Cooking Light's picture. Makes 4 burritos. I hope you enjoy!

• 1/4 cup water
• 2 tbsp fresh lime juice
• 1/2 tsp chili powder
• 1/4 tsp ground cumin
• 1/4 tsp black pepper
• 1/8 tsp ground red pepper
• 2 cups shredded rotisserie chicken breast
• 1/4 cup thinly sliced green onions (I just used a white onion, chopped)
• 3/4 cup canned black beans, rinsed and drained
• 1/2 cup refrigerated fresh salsa
• 4 (8-inch) flour tortillas
• 1/2 cup shredded Monterrey Jack cheese

1. Bring first 6 ingredients to a boil in a small sauce pan. Stir in shredded chicken and onions.
2. Combine beans and salsa. Spoon 1/4 cup bean mixture and 1/2 cup chicken mixture down center of each tortilla. Sprinkle with 2 tbsp cheese. Roll up.
3. Heat a large skillet over medium-high heat (non-stick skillet works best). Coat pan with cooking spray. Add 2 burritos (seam side down). Place a cast iron skillet or other heavy skillet on top of burritos. I covered my skillet bottom with foil to avoid sticking. Remove from pan and repeat with remaining two burritos.

353 calories per burrito.