Recipe - Black Beans And Chicken In Tortillas

3 Chicken breast halves
boneless and skinless
4 Flour tortillas
2 One half teaspoon 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 1/2inch cubes
Three fourths teaspoon Ground cumin; divided
One fourth teaspoon Cayenne pepper; divided
One half teaspoon Salt; divided
2 teaspoon Finely chopped cilantro
1 md Red onion; thinly cut or sliced up
4 teaspoon Lime juice; divided
One fourth cup Plain lowfat 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 200degree oven
while preparing the remaining ingredients.

3. Heat 1 teaspoon olive oil in a mediumsized pan over medium heat. Add
the garlic, shallot and jalapeno; saute 1 minute. Add the black beans,
tomato, One half teaspoon cumin, 1/8 teaspoon cayenne pepper, One fourth teaspoon salt
and the cilantro. Heat through and keep warm over low heat.

4. Heat the remaining 1One half 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 One fourth 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini