Another recipe I tore out of Cooking Light several months ago and put in my "to-try" notebook. Then a friend mentioned she had made it and loved it so I decided to grab the ingredients and give it a try!
I decided it needed a boost of veggies, so I added some zucchini to the filling. I loved the addition, but Michael is not a squash fan so next time I would leave it out for him.
3/4 pound chicken breast tenders, cut into 1-inch pieces
1/2 cup chopped 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)
1/2 cup pico de gallo (I swapped this for some spicier salsa)
1/4 cup reduced-fat sour cream (we left this out, not huge sour cream fans in this house)
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 (this is when I also added the chopped zucchini); 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. (I don't know what my malfunction was, but I could not get the burritos to brown without tearing the tortilla! My friend did not have a problem, so I really think it was just me. Anyway, they were still really good not browned.) Cut burritos in half. Top with pico de gallo and sour cream.