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Spicy Chicken, Corn and Black Bean Soft-Shell Tacos -- w

Source of Recipe

Unkown
Spicy Chicken, Corn and Black Bean Soft-Shell Tacos
Yields 8 tacos

2 tablespoons oil
3 boneless, skinless chicken breast halves; cut into 2" X 1/4" strips
1 cup red bell pepper; coarsely chopped
1 jalapeno chili; minced
2 teaspoons cumin
1 cup fresh or frozen corn kernels
1 (15 oz.) can black beans; drained & rinsed
1/3 cup fresh cilantro; chopped
8 (6-inch) flour tortillas; warmed

Heat oil in large skillet or wok over medium-high heat until hot. Add chicken, red bell peppers, jalapeno chili and cumin; cook and stir 3-5 minutes or until chicken is no longer pink. Add corn and beans; cook and stir 4-6 minutes or until corn is crisp-tender. Stir in cilantro. To serve, place warmed tortillas on 8 individual plates. Spoon 1/2 cup chicken mixture onto center of each; fold or roll up tortillas.

1 Taco equals: CALORIES: 220; PROTEIN: 15g; FAT: 7g; CARBS: 24g; FIBER: 4g; CHOL: 25mg; SODIUM: 200mg. +++WWP:4