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Ingredients
  • ¾ pound chicken breast tenders, cut into 1-inch pieces
  • ½ cup prechopped onion
  • 1 ½ teaspoons chili powder
  • ½ teaspoon ground cumin
  • ⅛ teaspoon salt
  • ⅛ teaspoon freshly ground black pepper
  • 2 teaspoons canola oil
  • ½ 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 ¼ cup)
  • Cooking spray
  • ½ cup pico de gallo
  • ¼ cup reduced-fat sour cream
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