Recipe for CHICKEN AND BLACK BEAN TACOS

CHICKEN AND BLACK BEAN TACOS
Entrees
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Ingredients: 12 6-inch corn tortillas 1 pound chicken or turkey, ground without skin 1â�„2 cup chopped onion 1â�„2 teaspoon bottled minced garlic 1 (15 oz.) can low-sodium black beans, undrained 1â�„4 cup chopped fresh cilantro or parsley 1 tablespoon chili powder 1â�„2 teaspoon ground cumin 1â�„4 teaspoon salt 1â�„4 teaspoon black pepper 1â�„4 cup chopped tomatoes (optional) 1â�„4 cup shredded lettuce (optional) 1â�„4 cup shredded low-fat cheddar cheese (optional) 6 tablespoons salsa
Preheat oven to 250Â°F. Wrap tortillas in foil and place in oven. In a large skillet, cook ground meat, onion, and garlic over medium-high heat about 5 minutes, or until meat is no longer pink. Place mixture in a colander and rinse under hot water. Drain well. Wipe skillet with a paper towel. Return mixture to skillet. Stir in beans, cilantro, chili powder, cumin, salt and pepper. Cook and stir over medium-high heat until heated through, about 5 minutes. Remove tortillas from oven. Spoon meat mixture over half of each corn tortilla; fold over. Add tomatoes, lettuce, cheese, and salsa if desired.
(This recipe was contributed as part of a "Cook of the Week" feature.)