Tacos with Chicken and Black Beans - Chicken on the Run

2 chicken breast halves, skinned and boned
4 teaspoons fresh lime juice
2-3 tablespoons olive oil
4 green onions, green and white part thinly sliced
2 large garlic cloves, thinly sliced
3/4 cup cooked black beans of 2/3 can (15 oz size) black beans drained
1 cup diced fresh tomatillos, cut 1/2 inch square (3 tomatillos) or tomatoes
1/2 red pepper, diced 1/4 inch to yield 1/2 cup (green pepper if using tomatoes)
1 jalapeno pepper, seeded, minced
1 teaspoon kosher salt
1 tablespoon chopped fresh cilantro or parsley
Pinch of cayenne
10 tacos, warmed
1/2 cup shredded mozzarella or Monterey Jack cheese (optional)
1/2 cup sour cream (optional)

Cube chicken 1/2 inch square; place in bowl. Stir in 2 teaspoons lime juice and 2 teaspoons oil to coat. In a heavy wide-mouthed skillet, heat 1 tablespoon oil on medium high heat. Stir fry chicken for 3-4 minutes or until seared on all sides, remove with a slotted spoon, cover and keep warm.

Add 1 tablespoon oil to pan. Saute onion and garlic for 2 minutes until softened. Add beans, tomatillos, red pepper and jalapeno. Saute 2 minutes to warm, shaking pan. Gently stir in 2 teaspoons lime juice, salt, cilantro and chicken for 1-2 minutes to warm. The mixture should be crunchy and thick. Taste, add cayenne and adjust seasonings.

Makes 2 cups filling for10 tacos, about 4 servings.