Black Bean & Chicken Soft Tacos

We've used this recipe for years. It came from one of the early issues of Quick Cooking. Using leftover cooked chicken makes it really quick, but doesn't take much more time if you cook the chicken fresh, just dice before cooking.

Soft Chicken Tacos

"I came up with this healthy chicken and bean filling for tacos since my husband needs to watch his cholesterol level," relates Ruth Peterson of Jenison, Michigan. "Sliced radishes make a unique crunchy topping."

6 ServingsPrep/Total Time: 20 min.

Ingredients

• 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
• 1 can (15 ounces) black beans, rinsed and drained
• 1 cup salsa
• 1 tablespoon taco seasoning
• 6 fat-free flour tortillas (8 inches), warmed
• Shredded lettuce, shredded reduced-fat cheddar cheese, sliced radishes, chopped tomatoes, sliced green onions and fat-free sour cream, optional

Directions

• In a large skillet coated with cooking spray, cook chicken over medium heat until no longer pink. Stir in the beans, salsa and taco seasoning; heat through.
• Spoon the chicken mixture down the center of each tortilla; roll up.
• Serve with the toppings of your choice if desired. Yield: 6 servings.

Nutrition Facts: 1 taco (calculated without toppings) equals 271 calories, 2 g fat (0 saturated fat), 42 mg cholesterol, 1,077 mg sodium, 39 g carbohydrate, 0 fiber, 23 g protein. Diabetic Exchanges: 2-1/2 starch, 2 very lean meat.