Chicken and Pinto Bean Tacos

Soft tortillas -- instead of fried -- make the difference in these tacos.

These delectable treats are an excellent way to get a serving of beans and avocado, rich in heart-healthy monounsaturated fats.

Preparation time: 20 minutes
Cooking time: 8 minutes

You Will Need
3/4 pound skinless boneless chicken breasts, cut into strips
3 garlic cloves, chopped
Juice of 1 lime
1 tablespoon taco seasoning mix
1 tablespoon olive oil
2 red, green, or yellow peppers, seeded and thinly sliced
1 can (15 ounces) pinto beans, drained and rinsed
8 soft corn tortillas
1 avocado
4 cups romaine lettuce leaves, torn or shredded
3 green onions, thinly sliced
3 tablespoons fresh cilantro
1 tomato, diced or sliced
Tabasco or other hot sauce to taste
4 tablespoons low-fat sour cream
Salt and pepper

What to Do
1. Preheat the oven to 350°F. Place the chicken, garlic, lime juice, and taco seasoning mix in a bowl, and season to taste with salt and pepper. Mix well.

2. Heat the oil in a large nonstick skillet or wok over medium-high heat. Add the chicken mixture and cook for 1 minute without stirring. Add the peppers and stir-fry over a high heat until the chicken is lightly browned, about 3-5 minutes. Add the beans and heat them through, stirring occasionally.

3. Meanwhile, place the tortillas on a baking sheet and warm in the oven for 2-3 minutes, or place them between paper towels and microwave on medium for 1 minute. Peel and dice the avocado.

4. Spoon the chicken and pepper mixture into the tortillas. Add the avocado, lettuce, green onions, tomato, cilantro, and Tabasco or other hot sauce to taste. Serve at once, topped with the sour cream.

Serves 8

Each serving provides: Calories 243, fat 8 g, saturated fat 2 g, cholesterol 28 mg, sodium 206 mg, carbohydrates 28 g, fiber 7 g, protein 16 g.

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