Chicken and Black Bean Burritos

1/4 cup water
juice from 1 small lime
1/2 tsp chili powder
1/4 tsp cumin
1/4 tsp pepper
1/8 tsp cayenne pepper
2 cups shredded chicken (from a rotisserie chicken, or you can boil chicken breasts and shred it that way)
1/4 cup sliced green onions
3/4 cup black beans, rinsed and drained
1/2 cup restaurant style salsa
4 whole wheat tortillas
1 cup shredded taco blend cheese
guacamole, sour cream, and additional salsa for dipping, if desired

In a small saucepan, bring the water, lime juice, chili powder, cumin, pepper, and cayenne pepper to a boil.
Stir in the chicken and green onions and remove from heat.
In a small bowl, stir together the black beans and salsa.
Assemble the burritos by laying out a tortilla, spooning on 1/4 of the bean mixture, 1/4 of the chicken mixture, and 1/4 cup cheese. Repeat with the remaining tortillas.
Wrap the burritos by folding in the edges and rolling tightly. Spray a skillet with cooking spray and heat over medium-high heat. Place the burritos seam side down. 
Place another skillet on top of the burritos and cook for 2-3 minutes on each side, or until the burritos are crispy and lightly browned. 
Serve with guacamole, sour cream, and additional salsa on the side.