Categories: Mexican

Ingredients

• 2 cups chopped cooked chicken breast
• 15 oz. can black beans, drained and rinsed
• 11 oz. can yellow corn with red and green bell peppers, drained
• 4 oz. Cheddar, shredded
• Creamy Cilantro-Jalapeno sauce (see recipe)
• 8 (8inch) soft taco-size tortillas, warmed
• Cooking spray
• Heirloom tomatoes, quartered

Directions

1. Toss together chicken, black beans, corn, Cheddar, and 1/2 cup Creamy Cilantro-Jalapeno sauce. Spread 3/4 cup chicken mixture just below center of each tortilla. Fold opposite sides of tortillas over filling, and roll up. Coat burritos with cooking spray.

2. Coat a skillet or hot griddle with cooking spray. Cook burritos, in batches, in hot skillet over medium, pressing gently with a spatula, 3-4 minutes on each side or until golden brown and cheese is melted. Serve with tomatoes and remaining Creamy Cilantro-Jalapeno sauce.

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