Chicken and Black Bean Burritos-and I didn't ruin them!

EVERYBODY! Finally, I'm sharing a recipe I didn't botch. Really, all it requires is knowing how to stir ingredients in the skillet, but I can still be proud of myself, right? I think you'll like these. They're semi-healthy and easy/fast to prepare.

By the way, I added onions (Mexi-style food hasto contain onions!) and sprinkled cheese on top of the finished product.

Here goes:

Chicken and Black Bean Burritos

from Quick & Healthy Volume II, a cookbook by Brenda J. Ponichtera

A quick meal that the whole family will enjoy. Kidney or pinto beans can be substituted for the black beans. Leftover filling is also good served on cold lettuce (oooh, I'm gonna try that--kinda like P.F. Chang's lettuce wraps!).

1/2 lb. boneless, skinless ch icken breasts, cut into bite-size pieces

1 tsp. cumin

1 tsp. garlic powder

1 can (15 oz.) black beans, drained & rinsed

1 can (8 oz.) whole kernel corn, drained

1/2 cup salsa, thick & chunky

1 green bell pepper, diced

6 flour tortillas (7 1/2 " dm)

light sour cream (optional)

salsa, thick & chunky (optional)

Brown chicken in a skillet that has been sprayed with non-stick cooking spray. Add all but the tortillas and continue to cook until the chicken is done. Heat tortillas in a covered microwave-safe container in the microwave for 1 minute rotating 1/4 turn halfway through cooking.

To serve, spoon 3/4 cup of chicken mixture onto a tortilla. Fold ends in and roll up burrito style. Serve as is or with salsa & light sour cream. Yield: 6 servings.

**HAPPY FEASTING!**