Jerk Chicken Burritos

Ingredients

• 0.3 teaspoon pepper black
• 15 ounce black beans rinsed drained canned
• 0.8 cup spiced caribbean jerk 30-minute marinade divided flavored (such as KC Masterpiece)
• 8 8-inch flour tortillas low-fat ()
• 3  garlic cloves minced
• 5 tablespoons juice of lime fresh divided
• 2 ounces monterrey jack cheese shredded
• 0.5 cup bottled chunky salsa 
• 24 ounce chicken breast halves boneless skinless

Equipment

• bowl
• grill

Directions

1. Combine 1/2 cup marinade, 1/4 cup lime juice, pepper, and garlic in a large zip-top freezer bag.
2. Add chicken to bag; seal. Marinate in refrigerator 30 minutes to 1 hour, turning occasionally.
3. Prepare grill.
4. Remove chicken from marinade, discarding marinade. Coat chicken with cooking spray, and place on grill rack; grill 3 to 4 minutes on each side or until done.
5. Shred chicken with 2 forks, and place in a bowl.
6. Combine remaining 1/4 cup marinade and remaining 1 tablespoon lime juice; add to shredded chicken, tossing to coat.
7. Spoon 1/3 cup chicken mixture evenly down center of each tortilla; top each evenly with black beans, cheese, and salsa. Fold in ends, and roll up tortillas.
8. Place on a serving plate, seam sides down.