Quick Chicken Burritos

This is a recipe that I got out of Nick Jr. Family magazine. Easy and good. I like to substitute black beans for pinto beans, and I like to warm the tortillas in the oven instead of microwave.

• Ready In: 25 mins
• Serves: 6

Ingredients

• 1  tablespoon canola oil
• 1  lb boneless skinless chicken breast, sliced into thin strips
• 1  cup carrot, peeled and shredded
• 1⁄2-1  teaspoon ground cumin
• 1⁄2-1  teaspoon chili powder
• 1 (15 1/2ounce) can pinto beans, drain & rinse
• 1  cup frozen corn kernels, thawed
• 1  cup  preshredded low-fat cheddar cheese
• 3⁄4 cup salsa
• 6  flour tortillas

Directions

1. Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken, carrot, cumin, and chili powder and cook until the chicken is no longer pink, 4 to 5 minutes.
2. Stir in the beans, corn, cheese and salsa and cook until heated through and the cheese melts, about 2 minutes.
3. Meanwhile, stack the tortillas on a microwave-safe plate, uncovered, and heat in the microwave until warmed through, 30 to 45 seconds.
4. Assemble by placing the chicken mixture down the center of each tortilla. Wrap burrito-style and serve.