Chicken and Black Bean Tacos

4 (six-inch) flour tortillas
1/2 pound skinless boneless chicken breast, cut into strips
1 cup canned black beans, rinsed and drained
1 cup salsa
2 plum tomatoes, chopped
1 cup shredded lettuce
2 scallions, thinly sliced
1/2 cup shredded sharp cheddar cheese
2 tablespoons sour cream

1. Preheat the oven to 425 F. Spray a nonstick baking sheet with cooking spray. Crumble 2 large sheets of aluminum foil into two 4-inch-high, 12-inch-long rectangles and place on the baking sheet. Drape the tortillas over the foil to form taco shells. Bake until golden, about 8 minutes. Let cool over the foil about 5 minutes.

2. Meanwhile, brown the chicken in a nonstick skillet. Stir in the black beans and salsa and heat to serving temperature. Fill the tacos with the cheese and sour cream.

Makes 2 servings. 50 grams protein.