Rinse the chicken and pat dry with paper towels.
Combine the cumin, garlic powder, pepper, and salt, and
rub some of the mixture over both sides of the chicken
tenders. Place the olive oil in a large nonstick skillet and
preheat over medium-high heat. Add the chicken tenders
and cook for a couple of minutes on each side, or until
nicely browned. Reduce the heat to medium, cover, and
cook for about 3 minutes more or until the chicken is
cooked through. Remove the chicken from the skillet
and set aside to keep warm. Add the black beans and
salsa to the skillet and cook over medium-high heat for a
minute or two to heat through. To serve, place a quarter
of the chicken tenders on each of 4 serving plates and
top with a quarter of the black bean mixture. If desired,
top each serving with some of the cheese and sprinkle
with some of the cilantro or scallions. Serve hot.