The love of God can be a profound answer to just about any human struggle, but sometimes we can use it in such a way that it becomes a watered down version of profoundly rich truth. For example, sometimes, because of shortcomings in us rather than Scripture, this answer misses the call to “consider others better than yourselves” (Phil. 2:3), or it ignores personal repentance. Sometimes it still allows us and our needs to be at the center of the world, and God becomes our psychic errand boy given the task of inflating our self-esteem.

Edward Welch

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Dairy	Mexican	Main dish, Mexican	4	Servings

INGREDIENTS

1	lb	Boned/skinned chicken breast
1	ts	Ground cumin
1/2	ts	Salt & pepper
4		Flour tortillas; reduced-fat
1	cn	(15 oz) black beans
1	ts	Salad oil
1/2	c	(3 oz) soft goat cheese, broken into small chunks
1	c	To 1 1/2 cups green salsa*

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.
Per burrito: 507 cal, 12 g fat (21%), 43 g pro, 1,626 mg sod, 86 mg chol.
Reprinted from Sunset Magazine, May 1996.
In a
Posted to MM-Recipes Digest V3 #239
Date: Sun, 1 Sep 1996 23:14:18 -0700
From: Julie Bertholf <jewel1@ix.netcom.com>

A Message from our Provider:

“Have you thanked God today?”