Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 Chicken breast halves -rinsed and drained again
-boneless and skinless 1 lg Ripe tomato
4 Flour tortillas -cut into 1/2-inch cubes
2 1/2 ts Olive oil; divided 3/4 ts Ground cumin; divided
1 md Garlic clove 1/4 ts Cayenne pepper; divided
-peeled and minced 1/2 ts Salt; divided
1 md Shallot; peeled and minced 2 ts Finely chopped cilantro
1 Jalapeno pepper 1 md Red onion; thinly sliced
-seeded and finely chopped 4 ts Lime juice; divided
1 cn Black beans (15oz); drained 1/4 c Plain low-fat yogurt

1. 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.

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

3. 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.

4. 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.

5. 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.

Data per serving: 361 calories, 31g protein, 8g fat, 42g
carbohydrate, 381 mg sodium, 1g saturated fat, 3g monounsaturated
fat, 1g polyunsaturated fat, 56mg cholesterol.

Printed in the October 25, 1995, issue of The Seattle Times.
APB
Submitted By ALAN BURGSTAHLER On 11-10-95

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