Black Beans Chicken In Tortillas

Ingredients

3 chicken breast halves boneless and, skinless 4 flour tortillas 2 1/2 tsp olive oil, divided 1 medium garlic clove peeled and minced 1 medium shallot, peeled and minced 1 jalapeno pepper seeded and finely c, hopped 1 can black beans (15oz), drained rinsed and draine 1 large ripe tomato cut into 1/2-inch cubes 3/4 tsp ground cumin, divided 1/4 tsp cayenne pepper, divided 1/2 tsp salt, divided 2 tsp finely chopped cilantro 1 medium red onion, thinly sliced 4 tsp lime juice, divided 1/4 cup plain low-fat yogurt

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Preparation
 
1. Cover the chicken with cold water, bring just to a boil, reduce
the heat and simmer until cooked through. Cool, shred with your
fingers and refrigerate.

2. Wrap the tortillas in foil and place in a preheated 200-degree oven
while preparing the remaining ingredients.

3. Heat 1 teaspoon olive oil in a medium-sized pan over medium heat.
Add the garlic, shallot and jalapeno; saute 1 minute. Add the black
beans, tomato, 1/2 teaspoon cumin, 1/8 teaspoon cayenne pepper, 1/4
teaspoon salt and the cilantro. Heat through and keep warm over low
heat.

4. Heat the remaining 1-1/2 teaspoons olive oil over medium heat. Add
the red onions and saute until they begin to soften. Stir in the
chicken, 1/4 teaspoon cumin, 1/8 teaspoon cayenne and 1/4 teaspoon
salt. Heat through 3 minutes.

5. Remove the chicken from the heat and stir in 2 teaspoons lime
juice; stir 2 teaspoons lime juice into the black beans. Spoon the
chicken and bean mixtures into the warm tortillas; top with a little
yogurt.

 

 
Servings: 4

 

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