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1 2/3 cups black beans, drained and rinsed (from one 15-ounce can)
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2 scallions, including green tops, chopped
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1 tablespoon fresh lemon juice, or lime juice
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1/4 teaspoon ground cumin
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1/2 teaspoon salt
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1 1/3 pounds boneless skinless chicken breasts, about 4
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1/4 teaspoon chili powder
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1/4 teaspoon fresh ground black pepper
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1/2 pound jalapeno cheese, grated
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4 large 9 inch flour tortillas
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Light the grill or heat the broiler. In a small glass or stainless-steel bowl, combine the beans, scallions, lemon juice, cumin, and 1/4 teaspoon of the salt.
Rub the chicken breasts with the chili powder, pepper, and the remaining 1/4 teaspoon salt. Cook the chicken over moderate heat for 5 minutes. Turn and cook until brown and just done, 4 to 5 minutes longer. Remove, let the chicken rest for a few minutes, and then slice.
Heat the oven to 350 degrees. Put one quarter of the cheese in a line near one edge of each tortilla. Top the cheese with one quarter of the black-bean salsa and then with one quarter of the chicken slices. Roll up the burritos and wrap each one in foil. Bake them until the cheese melts, about 15 minutes. You can assemble the burritos ahead of time and bake them just before serving. If they've been in the refrigerator, add about five minutes to the baking time. Embellish your burritos with sour cream or salsa, if you like. Sliced tomatoes or rice would make good side dishes.
Wine Recommendation:
With the heat from the cheese, stay away from any serious, high-alcohol, low-acid wines. Try a white from a cooler growing area such as a riesling from the Finger Lakes region of New York.
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