3    Chicken breast halves
-boneless and skinless
4    Flour tortillas
2 1/2 ts Olive oil; divided
1 md Garlic clove
-peeled and minced
1 md Shallot; peeled and minced
1    Jalapeno pepper
-seeded and finely chopped
1 cn Black beans (15oz); drained
-rinsed and drained again
1 lg Ripe tomato
-cut into 1/2-inch cubes
3/4 ts Ground cumin; divided
1/4 ts Cayenne pepper; divided
1/2 ts Salt; divided
2 ts Finely chopped cilantro
1 md Red onion; thinly sliced
4 ts Lime juice; divided
1/4 c  Plain low-fat yogurt

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.