Place chicken between 2 sheets of wax paper.

Pound with a mallet to 1/2 inch thickness.

Combine cumin with cayenne pepper.

Rub the cumin-cayenne mixture over the chicken.

Heat olive oil in a large skillet over medium heat.

Sauté the chicken for 4 minutes per side until cooked through.

Remove the chicken from the skillet to a cutting board.

Return the skillet with pan drippings to medium heat.

Add chopped red onion and minced jalapeno to the skillet.

Cook, stirring, for 1 minute until softened.

Add the black beans, halved cherry tomatoes, and 3 tablespoons of water to the skillet.

Cook for 1-2 minutes until the ingredients are heated through.

Remove from heat and toss with thinly sliced green onions, coarsely chopped fresh cilantro, and red wine vinegar.

Slice the cooked chicken.

Arrange the sliced chicken on top of the black bean mixture in the skillet.

Serve immediately and enjoy.