Ingredients
2 cups all-purpose flour1 teaspoon baking powder1-1/2 teaspoons ground cumin, divided2 tablespoons shortening1/2 cup plus 1 tablespoon warm water1 pound boneless skinless chicken breast, cubed2 cups salsa1 can (15 ounces) black beans, rinsed and drained1 teaspoon onion powder1/2 teaspoon chili powderShredded lettuce, shredded cheddar cheese, chopped ripe olives, sour cream and additional salsa, optional
Preparation
In a large bowl, combine the flour, baking powder and 1/2 teaspoon cumin. Cut in shortening until crumbly. Stir in enough water for mixture to form a ball. Knead on a floured surface for 1 minute. Cover and let rest for 20 minutes.
Meanwhile, in a large skillet, combine the chicken, salsa, beans, onion powder, chili powder and remaining cumin. Cover and simmer for 15-20 minutes or until chicken juices run clear.
For tortillas, divide dough into eight balls; roll each ball into an 8-in. circle. In an ungreased skillet, cook tortillas, one at a time, until lightly browned, about 30 seconds on each side.
Layer between pieces of waxed paper or paper towel; keep warm. Spoon chicken mixture over half of each tortilla and fold over. Serve with lettuce, cheese, olives, sour cream and salsa if desired.
