1 (15-oz.) can black beans, rinsed, drained
1/2 cup refrigerated salsa
1 teaspoon ground cumin
2 cups shredded deli rotisserie chicken or leftover cooked chicken, skin removed
8 (7- to 8-inch) flour tortillas, warm*
2 cups shredded romaine lettuce
2 tomatoes, diced
1/2 cup thinly sliced halved red onion
1/2 cup cilantro sprigs
1/2 cup shredded Monterey Jack-Colby cheese blend
1. Combine beans, salsa and cumin in medium microwave-safe bowl; microwave 2 to 3 minutes or until hot. Microwave chicken on microwave-safe plate 1 to 2 minutes or until hot.
2. Spoon bean mixture over tortillas; top with chicken and all remaining ingredients. Fold up bottom; roll sides.
TIP *Heat tortillas according to package directions. Or place one at a time directly on gas or electric burner over medium-high heat; heat 3 to 8 seconds, turning with tongs when edges begin to soften and adjusting heat if necessary.
4 (2-burrito) servings
PER SERVING: 535 calories, 15.5 g total fat (5.5 g saturated fat), 36.5 g protein, 61.5 g carbohydrate, 75 mg cholesterol, 1175 mg sodium, 11.5 g fiber
Serve up a side of Grilled Corn and Tomato Salsa with tortilla chips.