INGREDIENTS
3/4 lb
chicken breast tenders, cut into 1-inch pieces
1/2 cup
prechopped onion
1 1/2 tsp
chili powder
1/2 tsp
ground cumin
1/8 tsp
salt
1/8 tsp
freshly ground black pepper
2 tsp
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 (about 1/4 cup)
Cooking spray
1/2 cup
pico de gallo
1/4 cup
reduced-fat sour cream