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Black Beans And Chicken In Tortillas
Ingredients
- 3 x Chicken breast halves boneless and skinless
- 4 x Flour tortillas
- 2 1/2 tsp Extra virgin olive oil, divided
- 1 med Garlic clove peeled and chopped
- 1 med Shallot, peeled and chopped
- 1 x Jalapeno pepper seeded and finely minced
- 1 can Black beans (15z), liquid removed rinsed and liquid removed again
- 1 lrg Ripe tomato cut into 1/2-inch cubes
- 3/4 tsp Grnd cumin, divided
- 1/4 tsp Cayenne pepper, divided
- 1/2 tsp Salt, divided
- 2 tsp Finely minced cilantro
- 1 med Red onion, thinly sliced
- 4 tsp Lime juice, divided
- 1/4 c. Plain low-fat yogurt
Directions
- 1. Cover the chicken with cool water, bring just to a boil, reduce the heat and simmer till cooked through. Cold, shred with your fingers and chill.
- 2. Wrap the tortillas in foil and place in a preheated 200-degree oven while preparing the remaining ingredients.
- 3. Heat 1 tsp. extra virgin olive oil in a medium-sized pan over medium heat. Add in the garlic, shallot and jalapeno; saute/fry 1 minute. Add in the black beans, tomato, 1/2 tsp. cumin, 1/8 tsp. cayenne pepper, 1/4 tsp. salt and the cilantro. Heat through and keep hot over low heat.
- 4. Heat the remaining 1-1/2 tsp. extra virgin olive oil over medium heat. Add in the red onions and saute/fry till they begin to soften. Stir in the chicken, 1/4 tsp. cumin, 1/8 tsp. cayenne and 1/4 tsp. salt. Heat through 3 min.
- 5. Remove the chicken from the heat and stir in 2 tsp. lime juice; stir 2 tsp. lime juice into the black beans. Spoon the chicken and bean mixtures into the hot tortillas; top with a little yogurt.
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