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
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.