1/4 lg. onion, chopped
1 clove garlic, minced
1/4 green pepper, chopped
1/2 c. canned black beans, rinsed and drained
1/2 c. canned pinto beans with jalapenos, rinsed and drained
1 c. chopped, boneless, skinless chicken, cooked
1/2 c. chunky salsa, drained
1 tbsp. tomato paste
1/2 tsp. cumin or to taste
1/2 c. plain, non-fat yogurt
1 to 2 tsp. green chilies, chopped
4 corn tortillas, steamed

Optional Garnishes:

Shredded lettuce
Green onions
Cilantro or slices of jicama sprinkled with lime juice and chili powder

Spray skillet with non-stick spray and saute onion and garlic for 1 minute. Add green pepper and cook 2 minutes more. Cool. Put in food processor with the black beans and process until smooth. Set aside.

Process pinto beans until smooth. Set aside. Mix chicken, salsa, tomato paste and cumin. Set aside.

Stir together yogurt and green chilies and smooth onto serving plate, reserving 1 tablespoon for garnish. Top with shredded lettuce, if desired.

On a microwave-safe plate, place 1 tortilla. Spread with pinto bean puree. Top with another tortilla and spread with black bean puree. Add third tortilla and arrange chicken on top. Add last tortilla. Cover with vented plastic wrap and microwave on high for 4 to 5 minutes until heated through. Lift carefully with spatula onto prepared dish. Serve at once, topped with reserved yogurt sauce.

Makes 2 servings.