Black Beans & Chicken In Tortillas Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
3: Chicken breast halves boneless and skinless,
4: Flour tortillas,
2 1/2 tsp: Olive oil, divided
1 medium: Garlic clove peeled and minced,
1 medium: Shallot, peeled and minced
1: Jalapeno pepper seeded and finely chopped,
1 can: Black beans (15oz), drained rinsed and drained again
1 large: Ripe tomato cut into 1/2-inch cubes,
3/4 tsp: Ground cumin, divided
1/4 tsp: Cayenne pepper, divided
1/2 tsp: Salt, divided
2 tsp: Finely chopped cilantro,
1 medium: Red onion, thinly sliced
4 tsp: Lime juice, divided
1/4 cup: Plain low-fat yogurt,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp