Soft Tacos with Chicken and Beans
Makes 4 servings

Ingredients:

1 lb. skinless, boneless chicken breast
1 clove garlic minced
1 cup chopped onion
1/3 cup sodium-free canned diced tomatoes
1 can canned red kidney beans
3 tbsp. Canola oil, divided (may use olive oil)
Pinch of red ground pepper
8 low- fat whole wheat tortillas (8” diameter)
1/2 cup cubed avocado (optional)
1 cup salsa (optional)
1/2 cup low-fat sour cream (optional)

Instructions:

In small bowl, combine chicken with garlic, red pepper, and 2 tbsp. of the oil. Season with pepper.
Toss well to coat chicken.

In medium nonstick skillet over medium-high heat, cook chicken 7 to 10 minutes, turning frequently, until browned and cooked through. Transfer chicken to plate.

In same skillet over medium heat, sauté onion in remaining 1 tbsp. of oil about 3 minutes or until translucent. Stir in tomatoes with juice. Stir in beans, reduce heat to low, and cook until heated through.

Warm tortillas in microwave or toaster oven. Serve with salsa and sour cream if desired.