0
(0)
CATEGORY CUISINE TAG YIELD
Meats, Grains Mexican Chicken, Mexican 4 Servings

INGREDIENTS

3 Chicken breast halves boneless and skinless
4 Flour tortillas
2 1/2 ts Olive oil; divided
1 md Garlic clove peeled and minced
1 md Shallot; peeled and minced
1 Jalapeno pepper seeded and finely chopped
1 cn Black beans (15oz); drained rinsed and drained again
1 lg Ripe tomato cut into 1/2-inch cubes
3/4 ts Ground cumin; divided
1/4 ts Cayenne pepper; divided
1/2 ts Salt; divided
2 ts Finely chopped cilantro
1 md Red onion; thinly sliced
4 ts Lime juice; divided
1/4 c Plain low-fat yogurt

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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“There has to be more to life . . .”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?