Chicken Soft Tacos

Ingredients

• 15 ounce black beans rinsed drained canned
• 0.5 teaspoon chipotle chile powder 
• 8 6-inch corn tortillas ()
• 1 teaspoon garlic powder 
• 1 teaspoon ground cumin 
• 2 cups iceberg lettuce shredded
• 1  lime cut into 8 wedges
• 0.3 cup cup heavy whipping cream sour reduced-fat
• 3 tablespoons lower-sodium chicken broth fat-free
• 0.3 cup monterrey jack cheese shredded
• 0.5 cup salsa fresh
• 0.3 cup cheddar cheese shredded
• 12 ounce chicken breast halves boneless skinless

Equipment

• bowl
• frying pan
• baking sheet
• oven
• potato masher
• aluminum foil

Directions

1. Preheat oven to 35
2. Combine first 3 ingredients in a medium bowl.
3. Sprinkle chicken with 1 1/4 teaspoons spice mixture.
4. Place chicken on a foil-lined baking sheet coated with cooking spray.
5. Bake at 350 for 30 minutes or until done. Cool slightly. Chop chicken into bite-sized pieces.
6. While chicken bakes, add beans and chicken broth to remaining spice mixture in bowl; mash with a potato masher until blended.
7. Place bean mixture in a small skillet coated with cooking spray. Cook, stirring frequently, over medium heat 2 to 3 minutes or until thoroughly heated.
8. Warm tortillas according to package directions.
9. Spread about 2 tablespoons bean mixture over each tortilla. Top each with about 3 tablespoons chicken, 1 tablespoon salsa, 1 1/2 teaspoons sour cream, 1 tablespoon cheddar cheese, 1 tablespoon Monterey Jack cheese, and 1/4 cup lettuce. Fold in half.
10. Serve with lime wedges.