Chicken and Black Bean Burritos

Ingredients

• 15 ounce no-salt-added black beans rinsed drained canned
• 2 cups chicken-vegetable toss 
• 6 8-inch flour tortillas ()
• 1.5 cups iceberg lettuce shredded
• 6 tablespoons salsa 
• 0.3 teaspoon salt 
• 6 tablespoons sharp cheddar cheese shredded reduced-fat
• 0.3 cup water 

Equipment

• frying pan

Directions

1. Combine black beans and water in a medium skillet; mash black beans with back of a fork.
2. Place pan over medium-high heat; stir in Chicken-Vegetable Toss and salt. Cook 3 minutes, stirring occasionally, or until thoroughly heated.
3. Heat tortillas according to package directions.
4. Spread about 1/2 cup chicken mixture down center of each tortilla; top each with 1/4 cup shredded lettuce, 1 tablespoon salsa, and 1 tablespoon cheese.
5. Roll up tortillas.