Black beans and chicken in tortillas
Beans Chicken Mexican
Last updated 6/12/2012 1:08:59 AM. Recipe ID 35722. Report a problem with this recipe.
Title: Black beans and chicken in tortillas
Categories: Chicken, Mexican
Yield: 4 Servings
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
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
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
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