Chicken Burritos with Black Bean Salsa and Pepper Jack
Food & Wine
(meant to serve 4, but it made 8 servings for me!)

1 2/3 cups drained and rinsed black beans (from one 15-ounce can)
2 scallions including green tops, chopped
1 tablespoon lemon or lime juice
1/4 teaspoon ground cumin
1/2 teaspoon salt
1 1/3 pounds boneless, skinless chicken breasts (about 4)
1/4 teaspoon chili powder
1/4 teaspoon fresh-ground black pepper
1/2 pound pepper Jack cheese, grated
4 large (9-inch) flour tortillas (I used 8 8-inch tortillas)

Light the grill or heat the broiler. In a small glass or stainless-steel bowl, combine the beans, scallions, lemon juice, cumin, and 1/4 teaspoon of the salt. 

Rub the chicken breasts with the chili powder, pepper, and the remaining 1/4 teaspoon salt. Cook the chicken over moderate heat for 5 minutes. Turn and cook until brown and just done, 4 to 5 minutes longer. Remove, let the chicken rest for a few minutes, and then slice.

Heat the oven to 350. Put one quarter of the cheese in a line near one edge of each tortilla. Top the cheese with one quarter of the black-bean salsa and then with one quarter of the chicken slices. Roll up the burritos and wrap each one in foil. Bake them until the cheese melts, about 15 minutes. 

Make Ahead: You can assemble the burritos ahead of time and bake them just before serving. If they’ve been in the refrigerator, add about five minutes to the baking time.

Simple Tomato Avocado Salad
Oven Love
(serves 2)

1/2 ripe avocado, sliced
1 ripe tomato, sliced
1/4 cup red onion, sliced in rings
1 lemon or lime, halved
salt and pepper to taste
minced cilantro for garnish

Assemble the avocado, tomato and onion in layers on two plates.  Squeeze the lemon or lime juice over the slices, salt and pepper to taste, and garnish with cilantro.