BLACK BEANS & CHICKEN IN TORTILLAS

      Title: BLACK BEANS & CHICKEN IN TORTILLAS
  Categories: Chicken, Mexico
       Yield: 4 Servings
  
       3    Chicken breast halves
            -boneless and skinless
       4    Flour tortillas
   2 1/2 ts Olive oil; divided
       1 md Garlic clove
            -peeled and minced
       1 md Shallot; peeled and minced
       1    Jalapeno pepper
            -seeded and finely chopped
       1 cn Black beans (15oz); drained
            -rinsed and drained again
       1 lg Ripe tomato
            -cut into 1/2-inch cubes
     3/4 ts Ground cumin; divided
     1/4 ts Cayenne pepper; divided
     1/2 ts Salt; divided
       2 ts Finely chopped cilantro
       1 md Red onion; thinly sliced
       4 ts Lime juice; divided
     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.
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