• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Black Beans and Chicken in Tortillas

  • Recipe Submitted by on

Category: Poultry, Mexican

 Ingredients List

  • 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

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

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.

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