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 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.