Tips: For a vegetarian filling, replace the chicken with 14 oz canned pinto or cannellini beans and use vegetable stock instead of chicken stock.

Prep Time: 5 min
Cook Time: 30-35 min

Yield:4

1. Heat the oil in a large skillet or wok, add the chicken, and fry for 3 minutes until golden. Add the onion and fry for 5 minutes, stirring until browned. Add the garlic, cumin, and chiles, with their seeds, and cook for about 1 minute.
   
   
2. Add the tomatoes, kidney beans, stock, sugar, and salt and pepper to taste. Bring to a boil, breaking up the tomatoes. Cover and simmer for 15 minutes. Remove the lid and cook for 5 minutes, stirring occasionally, until the sauce has thickened.
   
   
3. Halve to avocado, discard the pit, and scoop out the flesh onto a plate. Mash the avocado with a fork. Cut half of the lime into 8 thin wedges. Squeeze the juice from the remaining lime over the avocado.
   
   
4. Warm the tortillas following the instructions on the package. Put 2 tortillas on each serving plate, fill with the chicken mixture, and top with spoonfuls of avocado and yogurt. Garnish the tortillas with lime wedges.