Black beans & chicken in tortillas
Yield: 4 Servings
Ingredients:
- 3 Chicken breast halves -boneless and skinless
- 4 Flour tortillas
- 2 1/2 ts Olive oil; divided
- 1 md Garlic clove -peeled and minced
- 1 md Shallot; peeled and minced
- 1 Jalapeno pepper -seeded and finely chopped
- 1 cn Black beans (15oz); drained -rinsed and drained again
- 1 lg Ripe tomato -cut into 1/2-inch cubes
- 3/4 ts Ground cumin; divided
- 1/4 ts Cayenne pepper; divided
- 1/2 ts Salt; divided
- 2 ts Finely chopped cilantro
- 1 md Red onion; thinly sliced
- 4 ts Lime juice; divided
- 1/4 c Plain low-fat yogurt
Instructions:
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.
