Add to a Pot and cover the Chicken to about ½ā above the breast.
Add a Pinch of Salt and Pepper to the Pot.
Cut a Tomato in half and add to the pot.
Cut the Onion in Half and add to the pot.
Over with a Lid and Cook for 2 hours under Medium Heat.
When time is up remove the liquid, and set the cooked chicken aside to cool.
When cooled shred the chicken meat up with a fork.
In a large frying pan add the Canola Oil and bring to Hi heat.
Place the drained Black Beans in a bowl.
Take the Tortillas and place them between 2 damp napkins and microwave for 1 minute.
Take a Tortillas, and add 3 Tbsp. Shredded Chicken, 3 Tbsp. Black Beans, 1 Tbsp. Mexican Blended Cheese.
Fold the Tortillas from the ends in and then roll. Place the folded end down to hold.
Repeat until all the Tortillas are fill and Prepped.
Place a Filled Chicken Tortilla fold end down in to the Hot Oil and cook for about 2 Minutes per side and turn with Tongs and cook for another 2 minutes or until Golden Brown.
Remove and place on a napkin to drain off excess oil.
Cut in Half and Serve on a Plate with a side of Cali Guacamole.