1 lg., plump chicken breasts
1/2 c. celery, tops and tender, inside stalks
1/2 med. size white onion
2-3 peppercorns
2 tbsp. olive oil
1 red pepper
1 yellow pepper
1 1/2 lg. red onions
Salt to taste
Pepper to taste

Poach chicken with celery tops, onions, and peppercorns. Cook about 15 minutes. Let cool and remove skin. When chicken in skillet, slice or shred, then saute with olive oil in wok or large skillet until carefully browned around the edges. Next add red and yellow pepper and red onions. Toss and saute about 10 minutes. Watch closely so that peppers don't go limp. Remove from heat. Add salt and pepper to taste. Place in tortillas with beans; top with salsa and serve.

BEAN FILLING:

1 lb. bag pinto beans, red or pink
8 c. water
Salt to taste
1/4 onion
1/4 c. olive oil

Cook beans in water for approximately 1 1/2 hours on medium heat. Make sure that beans are completely covered in water. Stir occasionally. Beans will absorb liquid and become soft. Add more water if needed. Add salt when beans are thoroughly cooked. Remove form heat. Add chopped onion. (Onions will cook from the heat of the beans.) Drizzle with olive oil. Let set.