Black Beans & Chicken in Tortillas

Directions

Cover the chicken with cold water, bring just to a boil, reduce Cool, shred with your fingers and refrigerate. Wrap the tortillas in foil and place in a preheated 200-degrees F. oven. Heat 1 teaspoon olive oil in a medium-sized pan over medium heat. Add the garlic, shallot and jalapeno; sauté 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. Heat the remaining 1½ teaspoons olive oil over medium heat. Add the red onions and sauté until they begin to soften. Stir in the chicken, ¼ teaspoon cumin, ⅛ teaspoon cayenne and ¼ teaspoon salt. Heat through 3 minutes. Remove the chicken from the heat and stir in 2 teaspoons lime juice. Spoon the chicken and bean mixtures into the warm tortillas; top with a little yogurt.