In your slow cooker, combine the chicken tenders, black beans, garlic, cumin, paprika, onion, salt, and chili powder.  Set your appliance on low to cook for 6-8 hours, or on high for 3-4 hours.

When you're ready for the rest of the fajita-prep, follow the instructions on the package to start cooking the rice.  While it's simmering on the stovetop, you can get everything else done.

Lift your crockpot lid and use two forks to shred the chicken, fajita-style.  When it's fully cooked, the chicken should practically fall apart under the utensils.  When you are done shredding, replace the lid and turn the slow cooker off.

Heat two tablespoons of cooking oil in a skillet over medium-high heat for a few minutes.  To see if it's hot enough, sprinkle a few drops of water over the skillet; they should sizzle.  Coat the bottom of the pan with oil by rotating the skillet.  Sautee the peppers and onions.  The peppers are done when they are lightly browned.  Similarly, the onions should be softened and lightly browned.  When they're done, place them in a bowl and set it aside.

Set a tortilla on a serving plate and slather it with a teaspoon of sour cream.

Down the middle of the tortilla, add a few spoonfuls each of rice, chicken and beans, and sauteed vegetables.  Top it off with a few spoonfuls of cheese.

Fold in the sides, and dig in!