Ingredients
1
tablespoon canola or vegetable oil
1
tablespoon lime juice
2
teaspoons chili powder
1/8
teaspoon salt
2
boneless skinless chicken breasts (8 oz)
1
can (15 oz) Progresso™ black beans, drained, rinsed
1/3
cup Old El Paso™ Thick ’n Chunky salsa
2
tablespoons chopped fresh cilantro
8
soft corn tortillas (6 inch), heated as directed on package
1/4
cup shredded reduced-fat Cheddar cheese (1 oz)
2
tablespoons reduced-fat sour cream
Preparation
Heat gas or charcoal grill. In shallow dish, mix oil, lime juice, chili powder and salt. Add chicken, turning to coat.
Place chicken on grill over medium heat. Cover grill; cook 12 to 15 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F). Let stand 5 minutes.
Meanwhile, in 2-quart saucepan, heat beans, salsa and cilantro over medium heat, stirring occasionally, until hot.
Cut chicken crosswise into strips. Evenly divide chicken on half of each tortilla; top with bean mixture, cheese and sour cream. Fold other half of tortilla over filling.
