- 1 pound boneless, skinless chicken breasts
- 1 teaspoon ground cumin
- 1/2 teaspoon salt (optional)
- 1/2 teaspoon pepper
- 4 (10 inch) reduced-fat or regular flour tortillas
- 1 (15 ounce) can black beans
- 1 teaspoon salad oil
- 1/2 cup soft fresh goat cheese, broken into small chunks
- 1 1/2 cups prepared fresh green salsa (mild or hot)
- 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 degrees oven until hot, about 10 minutes.
- Meanwhile, place beans and their liquid in a 1-quart pan and cook over medium-high heat until bubbling, about 5 minutes.
- In a 10- to 12-inch 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.