Black Beans And Chicken In Tortillas

Recipe Ingredients

3		Chicken breast halves - boneless and skinless
4		Flour tortillas
2 1/2 teaspoons	12ml	Olive oil - divided
1 teaspoon	5ml	Garlic clove - peeled and minced (medium)
1 teaspoon	5ml	Shallot - peeled and minced (medium)
1		Jalapeno pepper - seeded and finely chopped
1		Black beans - (15oz), drained
		And drained again
1		Ripe tomato - cut into 1/2-inch (large) cu
3/4 teaspoon	3.8ml	Ground cumin - divided
1/4 teaspoon	1.3ml	Cayenne pepper - divided
1/2 teaspoon	2.5ml	Salt - divided
2 teaspoons	10ml	Finely chopped cilantro
1 teaspoon	5ml	Red onion - thinly sliced (medium)
4 teaspoons	20ml	Lime juice - divided
1/4 cup	59ml	Plain low-fat yogurt

Recipe 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.

Source:
Cooking Light

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