Chicken 'n' Bean Tacos

On Wednesday we made Chicken 'n' Bean Tacos. The tacos were done in a jiffy. The combination of black beans with the chicken and tomatoes were a good change of pace. We also added salsa to them. The recipe could also be made using pinto beans, kidney beans, cannellini beans or chickpeas.

Cost: About $12 - Chicken ($4.00), black beans ($1.38), parsley ($1.39), tortillas ($1.75), cheese ($2.00), tomatoes ($1.01).

Prep: 10 minutes
Cook: 20 minutes
Yield: 1 Dozen

• 1 1/2 pound boneless skinless chicken breasts, cut into bite-size pieces
• 1 medium onion
• 2 garlic cloves, minced
• 1 can (15 ounces) black beans, undrained
• 1/4 cup minced fresh parsley
• 2 teaspoons ground cumin
• 1/4 teaspoon pepper
• 12 corn tortillas (6 inches), warmed
• 1/2 cup shredded reduced-fat cheddar cheese
• 1 cup chopped fresh tomatoes

1. In a nonstick skillet, saute the chicken, onion and garlic until juices run clear. Stir in the beans, parsley, cumin and pepper; heat through.
2. Spoon 1/3 cup down the center of each tortilla; sprinkle with cheese and tomatoes. Fold in half; serve immediately.

Nutrition: (1 taco) 171 calories, 3.6 g fat, 1.4 g saturated fat, 37.5 mg cholesterol, 300.1 mg sodium, 17.1 g carbohydrate, 3.6 g fiber, 1.5 g sugar, 17.9 g protein.