Southwestern Chicken And Black Bean Burritos - cooking recipe

Ingredients

4 boneless skinless chicken breast halves
1 teaspoon ground cumin
1 teaspoon chili powder
cayenne pepper sauce, to taste
1 tablespoon extra virgin olive oil
1/2 medium Spanish onion, chopped
2 garlic cloves, minced
1 (15 ounce) can black beans, rinsed and drained
3 tablespoons smoky barbecue sauce
kosher salt
cracked black pepper
1 romaine lettuce, heart shredded
6 green onions, thinly sliced
2 tomatoes, seeded and chopped
4 (10 -12 inch) flour tortillas

Preparation

Rub chicken with cumin, chili powder, and cayenne sauce.
Heat griddle pan over high heat; cook chicken breasts 4 minutes on each side; remove from heat.
While the chicken is cooking, heat a skillet over medium-high heat; add olive oil to the pan.
Add in onions and garlic; cook about 5 minutes or until soft.
Add in beans and barbecue sauce; stir to combine.
Chop cooked chicken breasts and drop into barbecued beans; heat mixture through; season with salt and pepper to taste.
Pile chicken and beans onto tortilla; top with lettuce, green onions, and tomatoes; wrap and roll.
Serve with chips and salsa.