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Instructions |
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1.
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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.
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2.
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Wrap the tortillas in foil and place in a preheated 200-degree oven while preparing the remaining ingredients.
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3.
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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.
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4.
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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.
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5.
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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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