Chicken & Black Bean Burritos

1 Small onion, chopped
1 clove of garlic, minced
2 tablespoons vegetable oil
1 pound of chicken breasts, cut into thin strips
1 can (12 ounces) black beans, drained and rinsed
1 1/2 cups salsa, prepared
1/2 teaspoon chili powder
6 8-inch tortillas
Cheddar cheese, shredded
Sour Cream
Cilantro, chopped
Black Olives, chopped

In a frying pan, saute onion & garlic in the oil over medium-high heat, until the onions are translucent.  Add in the chicken and cook until no longer pink inside — about 4-5 minutes.  Mix in the beans, salsa and chili powder.  Cook about 5 more minutes.

Meanwhile, heat the tortillas.  Easy way to do that is to layer the tortillas on a plate, with a damp paper towel between them, and microwave for about 30 seconds.

Lay a tortilla out flat, and the spoon 1/2 cup of filling into the tortilla, top with cheese.  Fold the bottom 1/4 of the tortilla up over the chicken, and then roll the tortilla to form a burrito.

Top with more cheese, and bake in the oven at 450, for about 2 minutes, or until the cheese has melted.  Top with sour cream, cilantro, and black olives.

Serve with Spanish Rice.  (recipe to follow tomorrow)

Notes:

• - You can use dried beans – just soak over night, then rinse, and simmer for about 1 1/2 hours.
• - I usually use Goya Black Beans – these, imo, are the best
• - If you cannot get Black Beans, Pinto beans will work just fine, or, even, left over refried beans.
• - You can serve these right away, without having to bake these for 2 minutes.  Just make sure the tortillas have been pre-warmed.