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Prep Time: 4 Minutes Cook Time: 30 Minutes |
Ready In: 34 Minutes Servings: 4 |
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Ingredients:
1 lb boneless skinless chicken breast, all fat removed |
1/4 cup light soy sauce |
1 tablespoon fresh lime juice |
1/4 teaspoon dried basil |
1/4 teaspoon dried tarragon |
1/4 teaspoon dried rosemary |
1/4 teaspoon dried parsley |
1 green bell pepper, thinly sliced |
1 red bell pepper, thinly sliced |
1 medium red onion, thinly sliced |
3 plum tomatoes, cut into edges |
1 can black beans |
1 tablespoon lime juice |
green onion |
4 ounces fat free sharp cheddar cheese |
nonfat sour cream |
4 tortillas, warmed |
Directions:
1. Make marinade from soy sauce, lime juice, and herbs.
2. Add chicken and marinate for 4 hours in refrigerator.
3. Grate cheddar cheese, set aside.
4. Chop green onions, set aside.
5. Empty can of black beans into small pot.
6. Add lime juice and bring to boil, stirring occasionally, reduce heat to simmer, let simmer about 10 minutes.
7. Remove from heat, mash with potato masher, keep warm.
8. Remove chicken from marinade and cut into strips.
9. Spray heavy skillet with cooking spray and heat at high.
10. Add chicken strips and sear till no pick is visible.
11. Add 1 tbsp marinade.
12. Add onions and peppers, heat and stir for about 2 minutes, add tomato, cook 1 minute more.
13. Remove from heat.
14. Spread tortilla with mashed black beans.
15. Add chicken and vegetables.
16. Add sour cream.
17. Add cheddar cheese.
18. Top with green onions.
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