4 boneless chicken breasts
2 oz. olive oil, divided
1 med. onion
3 cloves garlic
1 (4 oz.) can green chiles, minced
1 lg. can (26 oz.) plum tomatoes, drained and chopped
1 tbsp. red wine vinegar
4 tsp. ground cumin
1/2 tsp. dried oregano leaves
1/4 tsp. pepper
Salt to taste
1 (15 oz.) can black beans, drained and rinsed
4 oz. shredded Monterey Jack cheese
4 oz. shredded cheddar cheese

In a large skillet saute chicken breasts in 1 ounce of the olive oil for 2 minutes each side; remove. Add remaining olive oil to skillet and saute onions, garlic and green chiles. Cook, stirring occasionally, until tender, about 5 minutes. Stir in tomatoes, red wine vinegar and all the seasonings. Cover and simmer about 5 minutes. Add black beans and cook 5 minutes more.