Twitchell Family Black Bean Burritos

Black Bean Burritos

¾ lbs skinless, boneless chicken breast

3 slices bacon

2 cloves garlic, minced

1 ½ cups pace

1 can (16 oz) black beans, undrained

1 large red bell pepper, chopped

1 teaspoon ground cumin

¼ teaspoon salt

½ cup sliced green onions

12 flour tortillas (6 to 7 inch)

1 ½ cups shredded Monterey jack cheese

Toppings: chopped tomato, sour cream, scallions, avocado slices

Cut chicken into short, thin strips. Cook bacon in 10 inch skillet until crisp. Remove to paper towel: crumble. Pour off all but 2 tablespoons drippings. Cook and stir chicken in garlic and drippings until chicken no long is pink. Stir in ½ cup of the Pace, beans, red pepper, cumin and salt. Simmer until thickened, 7-8 minutes, stirring occasionally. Stir in green onions and reserved bacon. Spoon heaping ¼ cup bean mixture down center of each tortilla; top with 1 tablespoon cheese. Roll up; place seam side down in lightly greased 13x9 inch baking dish. Spoon remaining 1 cup Pace evenly over enchiladas. Bake at 350 for 15 minutes. Top with remaining cheese, return to oven about 3 minutes. Top as desired and serve with additional Pace.