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CHICKEN-BLACK BEAN BURRITOS

1/2 pound cooked chicken breast, shredded or chopped
1 cup cooked black beans
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
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.

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