Tijuana Chicken

2 large boneless, skinless chicken breast halves

3 t. olive oil, divided use

1/4 C. finely chopped onion

1/4 C. finely chopped green pepper

1 can (10 ounces) no salt added tomato puree

1 T. chili powder
 
1/4 t. oregano

1/4 t. ground cumin

1 can (15 oz.) red beans, including liquid

6 corn tortillas

4 oz. shredded Cheddar cheese

1/4 cup sour cream

1 C. shredded iceberg or romaine lettuce

1 medium tomato, chopped

1/4 C. diced avocado

6 small black olives, chopped

Cut chicken breasts into 1/2-inch cubes. Heat 2 teaspoons of the oil in large, nonstick skillet. Add chicken cubes and saute just until no longer pink, 2-3 minutes. Remove chicken and set aside.
 
Add remaining 1 teaspoon olive oil to skillet. Stir in onion, green pepper; cook gently until softened. Add tomato puree, chili powder, oregano, cumin and beans with juice; stir well.

Simmer 5 minutes, then return chicken to tomato sauce and simmer 2-3 more minutes or until chicken is heated through and thoroughly cooked.

Preheat oven to 350° F. Place 2 tablespoons of the chicken mixture on each tortilla, fold and place in shallow casserole dish. Pour any remaining sauce over all.

Sprinkle with shredded cheese and put in oven 3-4 minutes, or just until cheese melts.

Serve with dollops of sour cream. Add shredded lettuce, chopped tomato, avocado cubes and chopped black olives.

Makes 3 servings.