3/4 pound chicken breast tenders, cut into 1-inch pieces
1/2 cup prechopped onion
1 1/2 teaspoons chili powder
1/2 teaspoon ground cumin
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 teaspoons canola oil
1/2 cup lower-sodium canned black beans, rinsed and drained
1 garlic clove, minced
2 (10-inch) flour tortillas
1 oz preshredded Monterey Jack cheese
Cooking spray
1/2 cup pico de gallo
1/4 cup reduced-fat sour cream

3/4 pound chicken breast tenders, cut into 1-inch pieces 1/2 cup prechopped onion 1 1/2 teaspoons chili powder 1/2 teaspoon ground cumin 1/8 teaspoon salt 1/8 teaspoon freshly ground black pepper 2 teaspoons canola oil 1/2 cup lower-sodium canned black beans, rinsed and drained 1 garlic clove, minced 2 (10-inch) flour tortillas 1 oz preshredded Monterey Jack cheese 1/2 cup pico de gallo 1/4 cup reduced-fat sour cream

1. Combine first 6 ingredients in a bowl; toss well.
2. Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add chicken mixture; cook 8 minutes or until chicken is done, stirring occasionally. Add beans and garlic; cook 2 minutes or until heated, stirring frequently. Divide chicken mixture evenly amoung tortillas. top each burrito with 2 tablespoons cheese. Roll up each burrito jelly-roll fashion.
3. Heat a large skillet over medium-high heat. Coat both sides of burritos evently with cooking spray. Place burritos in pan; cook 2 minutes on each side or until browned. Cut burritos in half. Top with pico de gallo and sour cream.