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.