Black beans & chicken in tortillas

4 Servings

Ingredients

Quantity Ingredient
3 Chicken breast halves boneless and skinless
4 Flour tortillas
2½ teaspoon Olive oil; divided
1 medium Garlic clove peeled and minced
1 medium Shallot; peeled and minced
1 Jalapeno pepper seeded and finely chopped
1 can Black beans (15oz); drained rinsed and drained again
1 large Ripe tomato cut into 1/2-inch cubes
¾ teaspoon Ground cumin; divided
¼ teaspoon Cayenne pepper; divided
½ teaspoon Salt; divided
2 teaspoons Finely chopped cilantro
1 medium Red onion; thinly sliced
4 teaspoons Lime juice; divided
¼ cup Plain low-fat yogurt

Directions

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, ½ teaspoon cumin, ⅛ teaspoon cayenne pepper, ¼ teaspoon salt and the cilantro. Heat through and keep warm over low heat.

4. Heat the remaining 1-½ teaspoons olive oil over medium heat. Add the red onions and saute until they begin to soften. Stir in the chicken, ¼ teaspoon cumin, ⅛ teaspoon cayenne and ¼ 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.

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