| 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
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