Black Beans and Chicken in Tortillas

• 3 each chicken breast halves, boneless, skinless boneless and skinless
• 4 each flour tortillas
• 2 1/2 teaspoons olive oil divided
• 1 medium garlic cloves peeled and minced
• 1 medium shallots peeled, minced
• 1 each jalapeno pepper seeded and finely chopped
• 1 can black beans drained, rinsed and drained again
• 1 large tomatoes ripe, cut into 1/2inch cubes
• 3/4 teaspoon cumin divided
• 1/4 teaspoon cayenne pepper divided
• 1/2 teaspoon salt divided
• 2 teaspoons cilantro chopped
• 1 medium red onion sliced
• 4 teaspoons lime juice divided
• 1/4 cup yogurt, low-fat

1. Cover the chicken with cold water, bring just to a boil, reduce Cool, shred with your fingers and refrigerate.
2. Wrap the tortillas in foil and place in a preheated 200-degrees F. oven.
3. Heat 1 teaspoon olive oil in a medium-sized pan over medium heat.
4. Add the garlic, shallot and jalapeno; saute 1 minute.
5. Add the black beans, tomato, 1/2 teaspoon cumin, 18 teaspoon cayenne pepper, 1/4 teaspoon salt and the cilantro.
6. Heat through and keep warm over low heat.
7. Heat the remaining 1 1/2 teaspoons olive oil over medium heat.
8. Add the red onions and saute until they begin to soften.
9. Stir in the chicken, 1/4 teaspoon cumin, 18 teaspoon cayenne and 1/4 teaspoon salt.
10. Heat through 3 minutes.
11. Remove the chicken from the heat and stir in 2 teaspoons lime juice.
12. Spoon the chicken and bean mixtures into the warm tortillas; top with a little yogurt.

chicken breast halves, flour tortillas, olive oil, garlic, shallots, jalapeno pepper, black beans, tomatoes, cumin, cayenne pepper, salt, cilantro, red onion, lime juice, yogurt

Taken from recipeland.com/recipe/v/black-beans-chicken-tortillas-42029 (may not work)