Black Beans and Chicken in Tortillas

• Add to Cookbook
• Add to Menu
• Print Recipe

• Categories
• Beans and Grains
• Chicken
• Meat: Chicken
• Mexican
• Mexican 2

Ingredients

Directions

Cover the chicken with cold water, bring just to a boil, reduce Cool, shred with your fingers and refrigerate.

Wrap the tortillas in foil and place in a preheated 200-degrees F. oven.

Heat 1 teaspoon olive oil in a medium-sized pan over medium heat.

Add the garlic, shallot and jalapeno; sauté 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.

Heat the remaining 1-1/2 teaspoons olive oil over medium heat.

Add the red onions and sauté 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.

Remove the chicken from the heat and stir in 2 teaspoons lime juice.

Spoon the chicken and bean mixtures into the warm tortillas; top with a little yogurt.