Instructions: *To reduce sodium in the dish use low-sodium salsa

Cut chicken into 1/2" by 3" strips. In a bowl, coat evenly with cumin, salt, and pepper.

Seal tortillas in foil and warm in a 350F oven until hot, about 10 minutes.

Place beans and their liquid in a 1-quart pan and cook over med-high heat until bubbling, about 5 minutes.

In a 10-12" nonstick frying pan over med-high heat, frequently stir chicken and oil until meat is no longer pink in center, about 6 minutes.

Lay tortillas flat. Toward 1 edge of each, fill equally with chicken, beans (including most of the liquid), cheese, and 1/2 c salsa. Fold over sides and roll up tightly to enclose. Add more salsa to taste.

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