Black Beans And Chicken In Tortillas

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	t	Olive oil, divided
1		Garlic clove
		peeled and minced
1		Shallot, peeled and minced
1		Jalapeno pepper
		seeded and finely chopped
1		Black beans, 15oz drained
		rinsed and drained again
1		Ripe tomato
		cut into 1/2-inch cubes
3/4	t	Ground cumin, divided
1/4	t	Cayenne pepper, divided
1/2	t	Salt, divided
2	t	Finely chopped cilantro
1		Red onion, thinly sliced
4	t	Lime juice, divided
1/4	c	Plain low-fat yogurt

INSTRUCTIONS

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. Wrap the tortillas in foil and place in a preheated
200-degree oven while preparing the remaining ingredients. 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. 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. 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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 422 Calories From Fat: 80 Total Fat: 9g Cholesterol: 74mg Sodium: 893mg Potassium: 782.3mg Carbohydrates: 44.9g Fiber: 10.5g Sugar: 3.7g Protein: 39.8g