Chicken Burritos with Black-Bean Salsa and Pepper Jack

• FAST
• MAKE-AHEAD

Ingredients

1. 1 2/3 cups drained and rinsed black beans (from one 15-ounce can)
2. 2 scallions including green tops, chopped
3. 1 tablespoon lemon or lime juice
4. 1/4 teaspoon ground cumin
5. 1/2 teaspoon salt
6. 1 1/3 pounds boneless, skinless chicken breasts (about 4)
7. 1/4 teaspoon chili powder
8. 1/4 teaspoon fresh-ground black pepper
9. 1/2 pound pepper Jack cheese, grated
10. 4 large (9-inch) flour tortillas

1. 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.
2. 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.
3. Heat the oven to 350°. 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.