Black Beans & Chicken in Tortillas

Name: Black Beans & Chicken in Tortillas
Yield: 4
Cuisine: Mexican
Ingredients: chicken breast halves, boneless, skinless; flour tortillas; olive oil; garlic cloves; shallots; jalapeño pepper; black beans; tomatoes; cumin; cayenne pepper; salt; cilantro; red onion; lime juice; yogurt, low-fat

Submitted by Julienal

Poached shredded chicken and cumin-spiced black beans with jalapeño, tomato, and cilantro wrapped in warm flour tortillas. Finished with lime juice and a cool yogurt drizzle.

YIELD

4 servings

PREP

15 min

COOK

25 min

READY

45 min

Soft tortillas, tender shredded chicken, spiced black beans, and a squeeze of lime. This is weeknight Mexican cooking at its most satisfying.

Chicken breasts get poached and hand-shredded for the most tender, pull-apart texture. Meanwhile, black beans warm up with sautéed garlic, shallot, jalapeño, diced tomato, cumin, cayenne, and fresh cilantro in one pan while sliced red onions and the shredded chicken get their own cumin-cayenne treatment in another.

A hit of fresh lime juice stirred into the chicken at the last second brightens everything right up.

Spoon both fillings into warm tortillas, top with a cool drizzle of yogurt, and fold.

Pro Tips

Poach the chicken gently. Bring the water just to a boil, then drop the heat immediately. A hard boil makes chicken tough and stringy.
Shred with your fingers, not forks. You get more natural, irregular pieces that hold sauce better and have a more satisfying texture.
Warm the tortillas in foil in a low oven so they’re pliable and won’t crack when you fold them around the filling.

Ingredients

EACH CHICKEN BREAST HALVES, BONELESS, SKINLESS
boneless and skinless

FLOUR TORTILLA *

2 ½

TEASPOONS OLIVE OIL
divided

MEDIUM GARLIC CLOVE
peeled and minced *

MEDIUM SHALLOT
peeled, minced *

EACH JALAPEÑO PEPPER
seeded and finely chopped *

CAN BLACK BEANS
drained, rinsed and drained again *

LARGE TOMATO
ripe, cut into 1/2inch cubes

TEASPOON CUMIN
divided

TEASPOON CAYENNE PEPPER
divided

TEASPOON SALT
divided

TEASPOONS CILANTRO
chopped

MEDIUM RED ONION
sliced

TEASPOONS LIME JUICE
divided

CUP YOGURT, LOW-FAT

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, ½ teaspoon cumin, ⅛ teaspoon cayenne pepper, ¼ teaspoon salt and the cilantro. Heat through and keep warm over low heat. Heat the remaining 1½ teaspoons olive oil over medium heat. Add the red onions and sauté until they begin to soften. Stir in the chicken, ¼ teaspoon cumin, ⅛ teaspoon cayenne and ¼ 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.