Chicken and Black Beans Enchilada

Ingredients:
Whole Wheat Flour/Corn Tortillas - 8 (10 inch)
Black Beans - 1 Can (Washed and Drained)
Chicken Breasts - 2
Onion - 1 (Medium - Finely Chopped)
Jalapenos - 2 (Minced)
Cooked Rice - 1/4 Cup
Salsa - 4 tbsp.
Hot Sauce - 1 Dash
Black Pepper Powder - 1 tsp.
Salt - 2 tsp.
Grated/Shredded Parmesan Cheese - 2 tbsp.
Low Fat Sour Cream - 2 tbsp. (Optional)
Avacado - 1 tbsp. (Optional)
Extra Virgin Olive Oil - 3 tbsp.
Lemon Wedges - 1 or 2.


Method:

Season the chicken breast with some black pepper powder and some salt.

Heat a griddle with 1 tbsp. of E.V.O.O.(Extra Virgin Olive Oil) and  pan sear
the seasoned chicken breast for 3 to 4 mins each side.

Remove the fire and let it cool for a while.Once its cooled,shred the chicken
and keep it aside.

Chop the onion finely and mince the jalapenos.Set it aside.

Heat a pan with 2 tbsp. of extra virgin olive oil and add the chopped onions
and let it sweat for a while.

Then add the minced jalapenos and fry for another 2 to 3 mins.

Add the shredded chicken,drained black beans,cooked rice and stir it well.
Allow it cook for another 2 minutes.

Now add salsa,hot sauce and salt to taste and mix everything well until its
well-blended.

Add grated/shredded parmesan cheese and cook it for another a minute or
two.Remove from the fire.

Heat a tawa and  place the whole wheat flour/corn tortillas and let it heat
for 30 seconds to a minute on each side.

Then fill the tortillas with some chicken and black beans stuffing along with
some low-fat sour cream and avacado,if desired and a splash of lemon juice
and  roll it.

Serve it with some tortilla chips and salsa or with some roasted/steamed
or grilled veggies like baby carrots,broccoli,baby potatoes and baby corn
or with just a salad.