1 small onion, chopped
2 small garlic cloves, minced
2 tsp. vegetable oil
12 oz. boneless, skinless chicken breasts, cut into 2 inch strips
1 (12 oz.) can black beans, rinsed and drained
1 1/2 cups hot salsa
1/2 tsp. chili powder
6 (8 inch) whole-wheat tortillas
1/2 cup non-fat sour cream

In a large skillet, sauté onion and garlic in oil over medium heat until onion is translucent. Add chicken; cook for 4 minutes or until no longer pink. Stir in beans, 1/2 cup salsa and chili powder; cook 2 minutes longer. Place tortillas between moist paper towels and microwave on high for 10 seconds. Spoon 1/2 cup filling onto each tortilla; top with 1 tbsp. cheese. Fold each into a burrito. Serve with a cup of salsa, remaining cheese and sour cream.