3 chicken breast halves boneless and, skinless
4 flour tortillas
2 1/2 tsp olive oil, divided
1 medium garlic clove peeled and minced
1 medium shallot, peeled and minced
1 jalapeno pepper seeded and finely c, hopped
1 can black beans (15oz), drained rinsed and draine
1 large ripe tomato cut into 1/2-inch cubes
3/4 tsp ground cumin, divided
1/4 tsp cayenne pepper, divided
1/2 tsp salt, divided
2 tsp finely chopped cilantro
1 medium red onion, thinly sliced
4 tsp lime juice, divided
1/4 cup plain low-fat yogurt
Directions
1. Cover the chicken with cold water, bring just to a boil, reduce
the heat and simmer until cooked through. Cool, shred with your
fingers and refrigerate.
2. Wrap the tortillas in foil and place in a preheated 200-degree oven
while preparing the remaining ingredients.
3. Heat 1 teaspoon olive oil in a medium-sized pan over medium heat.
Add the garlic, shallot and jalapeno; saute 1 minute. Add the black
beans, tomato, 1/2 teaspoon cumin, 1/8 teaspoon cayenne pepper, 1/4
teaspoon salt and the cilantro. Heat through and keep warm over low
heat.
4. Heat the remaining 1-1/2 teaspoons olive oil over medium heat. Add
the red onions and saute until they begin to soften. Stir in the
chicken, 1/4 teaspoon cumin, 1/8 teaspoon cayenne and 1/4 teaspoon
salt. Heat through 3 minutes.
5. Remove the chicken from the heat and stir in 2 teaspoons lime
juice; stir 2 teaspoons lime juice into the black beans. Spoon the
chicken and bean mixtures into the warm tortillas; top with a little
yogurt.
Servings: 4 servings
Black Beans & Chicken In Tortillas Recipe brought to you by Recipe Ideas
Categories: Bean; Bread; Breads; Chicken; Mexican
The History of Recipes
It is quite feasible to track the history of transcribed cooking instructions far back into antiquity, certainly as far as early Egypt, and possibly even further than that. However, mostly, these old cookbooks were just very basic hieroglyphic or cunieform instructions for preparing meals.
Interestingly, the oldest recipe discovered, according to academics are a few tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `blissful`. Progressing into The time of the romans around 25BC a roman called Apicius wrote some scripts detailing recipes prepared by wealthy Romans. In his scrolls, Apicius describes how the roman meals were split into hors d`oeuvres, entrees and afters, a very modern way of dining. He also describes how the cooks of Roman times were skilled in the use of many different herbs, including some that we all recognise such as basil, fennel and parsley. For the decades that followed, the rich families of Wesstern Europe tried to serve up the most exotic meals, and as a result the best cooks and their recipes could command a high salary. Even so, it was during the nineteenth century the formal cooking and cookery books really came of age. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated the best years of their lives to collecting, trying out, and publishing popular recipes of the day. By the time we get to the 1900s, cooking publications are increasing in popularity mostly due to increased literacy, people having more spare time and having more money to spend. |
We hope you enjoy this Black Beans & Chicken In Tortillas recipe.
