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Author Notes: Ingredients
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 ounce preshredded Monterey Jack cheese (about 1/4 cup) Cooking spray 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 among 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 evenly 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
Y —Christine king
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