| 1 | Poach chicken with celery tops, onions and peppercorns. |
| 2 | Cook for about 15 minutes. |
| 3 | Let cool and remove skin. |
| 4 | When chicken is skinned, slice or shred, then saute with olive oil in wok or large skillet until barely browned around the edges. |
| 5 | Next add red and yellow peppers and red onions. |
| 6 | Toss and saute for about 10 minutes. |
| 7 | Watch closely so that peppers don"t go limp. |
| 8 | Add cilantro leaves. |
| 9 | Remove from heat. |
| 10 | Add salt and pepper to taste. |
| 11 | Combine with beans (see below). |
| 12 | Place in tortillas, top with salsa and serve. |
| 13 | Cook beans in water for approximately 1 ?hours on medium heat. |
| 14 | Make sure that beans are completely covered in water. |
| 15 | Stir occasionally. |
| 16 | Beans will absorb liquid and become soft. |
| 17 | Add more water if needed. |
| 18 | Add salt when beans are thoroughly cooked. |
| 19 | Remove from heat. |
| 20 | Add chopped onion. |
| 21 | (onions will cook from the heat of the beans). |
| 22 | Drizzle with olive oil. |
| 23 | Let sit. |
| 24 | Tortillas: warm six large flour tortillas in microwave on high (in large zip lock bag to preserve moisture) for about 30 seconds. |
| 25 | Salsa: two large, peeled and chopped tomatoes. |
| 26 | Serves 4 |
