BLACK BEANS AND CHICKEN IN TORTILLAS

3 chicken breast halves, boneless and skinless
4 flour tortillas
2 1/2 tsp olive oil, divided use
1 medium garlic clove, peeled and minced
1 medium shallot, peeled and minced
1 jalapeno pepper, seeded and finely chopped
1 (15 oz) can black beans, drained, rinsed and drained again
1 large ripe tomato, cut into 1/2-inch cubes
3/4 tsp ground cumin, divided use
1/4 tsp ground cayenne pepper, divided use
1/2 tsp salt, divided use
2 tsp finely chopped cilantro
1 medium red onion, thinly sliced
4 tsp lime juice, divided use
1/4 cup plain low-fat yogurt

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.

Wrap the tortillas in foil and place in a preheated 200-degree F oven while preparing the remaining ingredients.

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.

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.

Remove the chicken from the heat and stir in 2 teaspoons lime juice and stir the remaining 2 teaspoons lime juice into the black bean mixture.

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

Servings: 4
Source: The Seattle Times, October 25, 1995