- 3/4 lb chicken breast tenders, cut into 1-inch pieces
- 1/2 c chopped onion
- 1 1/2 tsp chili powder
- 1/2 tsp ground cumin
- 1/8 tsp salt
- 1/8 tsp ground black pepper
- 2 tsp canola oil
- 1/2 c black beans, rinsed and drained
- 1 garlic clove, minced
- 2 (10-inch) flour tortillas
- 1/4 c shredded Monterey Jack cheese
- Cooking spray
- 1/2 c salsa
- 1/4 c sour cream
Combine first 6 ingredients in a bowl; toss well.
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 among tortillas. Top each burrito with 2 tablespoons cheese. Roll up each burrito jelly-roll fashion.
Heat a large skillet over medium-high heat. Coat both sides of burritos evenly with cooking spray. Place burritos in pan; cook 2 minutes on each side or until browned. Cut burritos in half. Top with salsa and sour cream.
