Chicken and Black Bean Tacos

By dette

Since taco shells typically pack three grams of fat per serving, we make fat-free taco shells for this dish.

Ingredients

• 4 (6") fat-free flour tortillas
• 1/2 # skinless boneless chicken breast, cut into strips
• 1 c. canned black beans, rinsed and drained
• 1/4 c. salsa
• 2 plum tomatoes, chopped
• 1 c. shredded lettuce
• 2 scallions, thinly sliced
• 1/2 c. shredded sharp cheddar cheese
• 2 tbsp fat-free sour cream

Details

Servings 4

Preparation

Step 1

Preheat the oven to 450 degrees. Spray a nonstick baking sheet with nonstick cooking spray. Crumple 2 large sheets of aluminum foil into two 4" high, 12" long rectangles and plce on the baking sheet. Drape the tortillas over the foil to form taco shells. Bake until golden, about 8 minutes. Let cool over the foill about 5 minutes.

Meanwhile, brown the chicken in a nonstick skillet. Stir in the black beans and salsa and heat to serving temperature. Fill the taco shells with the chicken mixture, then top the tacos with the tomatoes, lettuce, scallions, cheese, and sour cream. Serve immediatley.



341 cal; 8 g fat; 3 g sat fat; 40 mg chol; 751 mg sod; 44 g carb; 5 g fib; 25 g prot; 172 mg calc POINTS: 7