1/2 pound cooked chicken breast, shredded or chopped
1 cup cooked black beans (if using canned beans, rinse well and drain)
1 (about 14-ounce) can Mexican-style stewed tomatoes
1 tablespoon fresh lime juice, optional
4 (10-inch) flour tortillas
1/4 cup shredded reduced-fat Cheddar cheese or Colby-Jack cheese blend, divided
1/4 cup low-fat sour cream, divided
Chopped cilantro, for garnish
Combine chicken, beans and tomatoes in a saucepan. Simmer until most of the liquid evaporates, about 10 minutes. Stir in lime juice. Meanwhile, heat tortillas in microwave or stove top according to package directions.
To assemble:
Spoon chicken mixture down center of each tortilla. Top each with 1 tablespoon cheese and 1 tablespoon sour cream. Sprinkle on some cilantro and roll up tortilla.
Yield: 4 burritos.
NOTE:
This is a great way to use leftover cooked chicken. Or skip the burritos and serve the chicken mixture over rice.