Chicken and Bean Burritos

Ingredients

• 0.5 cup lower-sodium black beans canned rinsed drained
• 0.1 teaspoon pepper black freshly ground
• 2 teaspoons canola oil 
• 0.8 pound chicken breast tenders cut into 1-inch pieces
• 1.5 teaspoons chili powder 
• 2 10-inch flour tortillas ()
• 1  garlic clove minced
• 0.5 teaspoon ground cumin 
• 0.3 cup cup heavy whipping cream sour reduced-fat
• 0.3 cup preshredded monterey jack cheese 
• 0.5 cup prechopped onion 
• 0.5 cup pico de gallo 
• 0.1 teaspoon salt 

Equipment

• bowl
• frying pan

Directions

1. Combine first 6 ingredients in a bowl; toss well.
2. Heat a large skillet over medium-high heat.
3. Add oil; swirl to coat.
4. Add chicken mixture; cook 8 minutes or until chicken is done, stirring occasionally.
5. 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.
6. Roll up each burrito jelly-roll fashion.
7. Heat a large skillet over medium-high heat. Coat both sides of burritos evenly with cooking spray.
8. Place burritos in pan; cook 2 minutes on each side or until browned.
9. Cut burritos in half. Top with pico de gallo and sour cream.