Southwestern Chicken And Black Bean Burritos

• 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

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

chicken, ground cumin, chili powder, cayenne pepper, extra virgin olive oil, spanish onion, garlic, black beans, barbecue sauce, kosher salt, cracked black pepper, romaine lettuce, green onions, tomatoes, flour tortillas

Taken from www.food.com/recipe/southwestern-chicken-and-black-bean-burritos-186203 (may not work)