Black Beans & Chicken in Tortillas

Name: Black Beans and Chicken in Tortillas
Yield: 4
Cuisine: Mexican
Ingredients: chicken breast halves, boneless, skinless; flour tortillas; olive oil; garlic cloves; shallots; jalapeño pepper; black beans; tomatoes; cumin; cayenne pepper; salt; cilantro; red onion; lime juice; yogurt, low-fat

Yield

4 servings

Prep

15 min

Cook

25 min

Ready

45 min

Trans-fat Free, High Fiber

Ingredients

Amount	Measure	Ingredient	Features
3	each	chicken breast halves, boneless, skinless boneless and skinless
4	each	flour tortillas	*
2 ½	teaspoons	olive oil divided
1	medium	garlic cloves peeled and minced	*
1	medium	shallots peeled, minced	*
1	each	jalapeño pepper seeded and finely chopped	*
1	can	black beans drained, rinsed and drained again	*
1	large	tomatoes ripe, cut into 1/2inch cubes
¾	teaspoon	cumin divided
¼	teaspoon	cayenne pepper divided
½	teaspoon	salt divided
2	teaspoons	cilantro chopped
1	medium	red onion sliced
4	teaspoons	lime juice divided
¼	cup	yogurt, low-fat

Ingredients

Amount	Measure	Ingredient	Features
3	each	chicken breast halves, boneless, skinless boneless and skinless
4	each	flour tortillas	*
13	ml	olive oil divided
1	medium	garlic cloves peeled and minced	*
1	medium	shallots peeled, minced	*
1	each	jalapeño pepper seeded and finely chopped	*
1	can	black beans drained, rinsed and drained again	*
1	large	tomatoes ripe, cut into 1/2inch cubes
3.8	ml	cumin divided
1.3	ml	cayenne pepper divided
2.5	ml	salt divided
1E+1	ml	cilantro chopped
1	medium	red onion sliced
2E+1	ml	lime juice divided
59	ml	yogurt, low-fat

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.