Cut chicken breasts into 1/2-inch cubes. Heat 2 teaspoons of the oil in large,
nonstick skillet. Add chicken cubes and sauté just until no longer pink, about 2
to 3 minutes. Remove chicken and set aside.
Add remaining 1 teaspoon olive oil to skillet. Stir in onion and green pepper;
cook gently until softened. Add tomato puree, chili powder, oregano, cumin and beans
with juice; stir well. Simmer 5 minutes, then return chicken to tomato sauce and
simmer 2 to 3 more minutes or until chicken is heated through and thoroughly cooked.
Heat oven to 350 degrees F.
Place 2 tablespoons of the chicken mixture on each tortilla, fold and place in
shallow casserole dish. Pour any remaining sauce over all. Sprinkle with shredded
cheese and put in oven for 3 to 4 minutes, or just until cheese melts.
Serve with dollops of sour cream. Add shredded lettuce, chopped tomato, avocado
cubes and chopped black olives.
Makes 3 servings.
Per serving: 723 calories, 51 g protein, 64 g carbohydrate, 17 g fiber, 31
g fat, 127 mg cholesterol, 949 mg sodium