Prep: 20 minutes
Slow Cook: 4 hours
1 small sweet potato
1¼ pounds Heart Smart Boneless, Skinless Chicken Breasts
1 cup Pace® Salsa
¾ cup rinsed and drained reduced sodium black beans
12 corn tortillas
1 cup chopped fresh Golden Pineapple
1 avocado, peeled, pitted and chopped
¾ cup Chobani® Plain 0% Greek Yogurt
¼ cup chopped red onion
Fresh cilantro and lime wedges for serving (optional)
1. Shred potato on largest holes of box grater (you should have about 1½ cups). In 3- to 4-quart slow cooker, add chicken, sweet potato, salsa and beans; cover and cook on low 4 hours or until chicken is tender. Transfer chicken to large bowl; shred with 2 forks. Stir pineapple and chicken into slow cooker. Makes about 5 cups.
2. Preheat oven to 475°. Stack tortillas; wrap in aluminum foil. Bake 5 minutes or until warm.
3. Fill tortillas with chicken mixture; top with avocado, yogurt and onion. Garnish with cilantro and serve with lime wedges, if desired.
Approximate nutritional values per serving: 453 Calories, 13g Fat, (2g Saturated), 85mg Cholesterol, 676mg Sodium, 49g Carbohydrates, 12g Fiber, 14g Sugars, 0g Added Sugars, 37g Protein