Black Beans and Chicken Tortilla

6 oz chicken breast
1 cup of black beans, canned, drained
2 garlic cloves, minced
1/3 chopped red onion
1 tsp extra virgin olive oil
1/2 cup diced fresh red pepper
1/2 tsp black pepper
1 tbs cumin
1 tbs chili powder
ground red pepper to taste
1/2 cup shredded cheddar cheese
2 8-inch flour tortillas

Cook chicken over medium-high heat in pan coated with cooking spray. Cook until done and set aside with tented foil to keep warm.

In another pan heat olive oil over medium heat. Add onions and garlic. Saute for two minutes. Add black beans. Saute for 5 minutes. Add fresh red pepper and saute for another 2 minutes. Add tomato sauce and seasonings. Heat until beans are soft.

In another pan coated with cooking spray (I use the pan used for the chicken, just wiped down), heat low and place tortilla. Toast one side and then turn. Add half of black bean mixture and half of chicken onto tortilla. Sprinkle with 1/4 cup of cheese and cover. Let cheese melt and other side of tortilla toast, about 2-3 minutes.

Repeat last step with other tortilla.

Makes 2 serivings.




Number of Servings: 2

Recipe submitted by SparkPeople user EW003H.