Chicken and Black Bean Tacos

Serves 6; 2 tacos per serving

Ground chicken, black beans and a handful of seasonings make these soft tacos a family favorite. If desired, serve them with chopped tomatoes, shredded lettuce, shredded fat-free or low-fat cheddar cheese and your favorite salsa or taco sauce.

• 12 6-inch corn tortillas
• 1 pound ground chicken or turkey, ground without skin
• 1/2 cup chopped onion
• 1/2 teaspoon bottled minced garlic
• 1 15-ounce can no-salt-added black beans, undrained
• 1/4 cup chopped fresh cilantro or parsley
• 1 tablespoon chili powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup chopped tomatoes (optional)
• 1/4 cup shredded lettuce (optional)
• 1/4 cup shredded low-fat cheddar cheese (optional)
• 6 tablespoons salsa

1. Preheat oven to 250°F.
2. Wrap tortillas in foil. Place in oven for 20 minutes while preparing chicken mixture.
3. In a large skillet, cook ground chicken, onion and garlic over medium-high heat about 5 minutes or until chicken 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.
4. Stir in beans, cilantro, chili powder, cumin, salt and pepper. Cook and stir over medium-high heat until heated through, about 5 minutes. Spoon mixture over half of each corn tortilla; fold over.
5. Add tomatoes, lettuce, cheese and salsa if desired.