recipe ingredients
1 pound boneless, skinless chicken breasts
1 tsp. ground cumin
1/2 tsp. salt
1/4 tsp. pepper
6 nonfat flour tortillas
1 can (15 oz.) black beans
1 tsp. salad oil
1/2 cup (3 oz.) soft fresh goat cheese, broken into small chunks
1 to 1 1/2 cups prepared fresh green salsa (mild or hot)

recipe directions
Cut chicken into 1/2- by 3-inch strips. Put chicken pieces in a bowl and coat evenly with cumin, salt, and pepper. Seal tortillas in foil and warm in a 350* oven until hot, about 10 minutes. (Alternatively, heat them in the microwave for a few seconds just before serving) Meanwhile, place beans and their liquid in a 1-quart pan and cook over medium-high heat until bubbling, about 5 minutes. In a nonstick frying pan over medium-high heat, stir chicken and oil frequently until meat is no longer pink in center, about 6 minutes. Lay tortillas flat. Toward 1 edge, fill each with 1/4 of the chicken, beans (including most of liquid), and cheese, and 2 tablespoons of the salsa. Fold over sides and roll up tightly to enclose. Add more salsa to taste.

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