Chicken Burritos with Black Bean Salsa and Pepper Jack

1 2/3 cups drained and rinsed black beans (from one 15-oz can)
2 scallions including green tops, chopped
1 tablespoon lemon or lime juice
1/4 teaspoon ground cumin
1/2 teaspoon salt
1 1/3 lbs. boneless, skinless chicken breasts (about 4)
1/4 teaspoon chili powder
1/4 teaspoon fresh ground black pepper
1/2 pund pepper jack cheese, grated
4 large (9") flour tortillas (I use more)

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 remaining 1/4 teaspoon salt. Cook the chicken over moderate heat for 5 minutes. Turn and cook until brown and just done, 4-5 minutes longer. Remove, let cool, then slice.

Heat the oven to 350. Build burritos starting with a line of cheese near one edge of each tortilla. Top with black bean salsa, then chicken slices. Roll up the burrito and wrap each one in foil. Bake until ceese melts, about 15 minutes.

If burritos are refrigerated between preparation and cooking, cook for 5 minutes longer.

Source: http://www.mycookbook.net/