• Heat olive oil in large sauté pan set over medium heat; sauté onion and garlic until tender. Add chicken; cook until well-browned. Stir in 1/2 cup of the salsa, black beans, cumin and chili powder; cook, uncovered, over medium-low heat until chicken is cooked and mixture starts to thicken.
• Wrap tortillas in damp towel; microwave for 45 seconds or until warm and pliable.
  Place 1/2 cup of the filling into middle of each tortilla and sprinkle with some of the Monterey Jack.
• Fold bottom of tortilla up over filling; fold in sides and roll up from bottom. Serve burritos with remaining salsa, and lettuce and sour cream (if using).

Tip: Instead of microwaving, tortillas can be warmed in a large, dry skillet on the stovetop.

Recipe provided by Chef Joseph Ciminera