Chicken Soft Tacos with Black Eyed Peas

Ingredients

• 16 ounce black beans rinsed drained canned
• 0.1 teaspoon chili pepper flakes 
• 1 ounce cotija cheese shredded low-fat
• 2 teaspoons ground cumin 
• 1 teaspoon juice of lemon 
• 2 teaspoons oregano dried divided
• 4 ounces onion red chopped
• 8 ounces romaine lettuce shredded
• 10 ounce chicken breast halves boneless skinless
• 14 ounces tomatoes chopped
• 2 tablespoons vegetable broth 
• 5  tortillas whole wheat

Equipment

• bowl
• frying pan
• baking sheet
• sauce pan
• oven
• blender
• aluminum foil

Directions

1. Place peas or beans in a medium saucepan with 3 cups of water and chili flakes; bring to a boil, reduce heat and simmer 10 minutes, or until beans are tender.
2. Remove from heat, and cool slightly, retaining cooking liquid.
3. Place bean mixture in a blender; pulse until beans are crushed but not pureed. Stir in cumin and 1 teaspoon of oregano.
4. Transfer to bowl and set aside.
5. Preheat oven to 35
6. Place chicken breasts in a heatproof skillet.
7. Drizzle lemon juice and broth over chicken.
8. Sprinkle with remaining oregano. Cover pan and bake at 350 for 30 to 35 minutes, or until juices run clear. Cool slightly; cut into thin strips or shred by hand.
9. Turn oven down to 20
10. Wrap tortillas with foil and place on baking sheet; bake for 15 minutes, or until warm and steamy.
11. Spread each tortilla with black eyed pea puree, shredded lettuce, diced tomato, and diced onion.
12. Add strips of chicken, sprinkle with cheese, and serve.