Recipe #173: Chicken and Bean Burrito

Here's another good one from Cooking Light... you'll need a knife and fork for these filling burritos.  The recipe says it serves 2, but it could easily feed three or four.  We each had one burrito and that was plenty!

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 (or more...)
• 1 ounce preshredded Monterey Jack cheese (about 1/4 cup)
• Cooking spray
• 1/2 cup pico de gallo (I used salsa)
• 1/4 cup reduced-fat sour cream 

1. Preparation

2. 1. Combine first 6 ingredients in a bowl; toss well.
3. 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.
4. 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.