3 cups shredded pepper jack cheese (I used Tillamook, my favorite kind)
Optional garnishes: Habanero cream, sour cream, pico de gallo, salsa
Heat a large skillet over med-low heat. Add oil, letting it get a little hot, then add onions, frying about 2 minutes just to soften. Add chicken and toss with the onions. Add chili powder and cumin to the skillet, making sure seasonings are fully combined with chicken and onion mixture. Add garlic and stir until fragrant, about 30 seconds. Turn off heat and season with salt and pepper to taste. Toss mixture with black beans.
Divide chicken mixture evenly among tortillas along with cheese. Roll up each burrito by tucking in the sides and rolling the middle to one side. Remove any extra filling leftover in the skillet and place on the stove on med-low heat. Coat each burrito with cooking spray. Place burritos in pan; cook a couple minutes on each side until browned. Top with sour cream or salsa.
*10-inch flour tortillas work best when it comes to rolling the perfect burrito, the six-inch worked well as long as you don't overfill.