Shortcut Chicken and Black Bean Soft Tacos

Shortcut Chicken and Black Bean Soft Tacos

Shortcut Chicken and Black Bean Soft Tacos


It is I, super mom! Last night, I was faced with my usual 10 minutes to get dinner on the table, plus some cold chicken from Shashlik over the weekend (aka Russian barbeque. I’ll post the recipe soon), tortillas, green bell peppers from the garden and a can of black beans. Oh, and a family with a strong feeling of “please not pasta again”. So taking stock of what I had, I made these tasty tacos and they came out really well surprisingly enough. My experiments are so often 50/50. These are basically a very mild black bean burrito that chicken has danced through. They are not really spicy and not at all saucy (Don’t panic, my husband remedied this by dumping salsa on his). My version below has a minimum of grease and actually probably could use just slightly more since the black beans were dry. The biggest advantage to this recipe, other than that I literally made it in 10 mins, is that, unlike regular super salty Mexican, you can control the salt in this 100%. Most Mexican is like straight salt whereas this, since I use low salt beans to start with, you can tweak the salt to your tastes. Hmm, maybe I should start wearing a cape (or a ‘kate’ as my son calls it) when I cook. I wonder what else might start to happen…

The only two changes I’d recommend if you have them on hand would be to add real cilantro if you’ve got it and to add either guacamole or avocado if you’ve got it. I really love avocado and it’s so good for you. Plus, oddly, it’s a food that all three of my kids will eat. Alas, I didn’t have one last night since I never know in advance what I’m going to make for dinner. It’s always more of an open the cabinet or fridge and see what falls out on your foot sort of effort.

Also, you can totally still make this if you either don’t have chicken or don’t have chicken that’s pre-cooked. If you want to make it vegetarian, you can leave out the chicken without problem. Or for the chicken you can either buy the pre-cooked chicken slices in the bag or just start by taking a chicken breast and quickly cooking it over high heat, slice into strips and follow the rest of the recipe. If you don’t have little kids you can make this spicier by adding a hot pepper along with the bell pepper.

Prep time: 5 mins + 10 mins total cooking time. Technically, you’re reheating, not cooking.

Freezes: No

Reheats: Probably not. I don’t think the beans will hold up well.

Kid Friendly Tasks: Adding the shredded cheese to the top or the sour cream

Ingredients

  • 2-3 Tbsp Oil
  • 1 Breast of Chicken, pre-cooked and sliced into long, thin slices about 8 oz
  • 1 Can Black Beans (I use low sodium)
  • 1 Large Tomato, chunked
  • 1 Onion, thinly sliced
  • 2 Cloves Garlic
  • 1 Bell Pepper, any color thinly sliced
  • 1 tsp Coriander
  • 1 tsp Freshly ground Cumin
  • 1 tsp Chili
  • 1 tsp dried Cilantro
  • 1 tbsp Lime juice
  • ½ tsp Black Pepper
  • ½ tsp Salt or to taste
  • ¼ c Shredded Cheddar Cheese
  • 1 pkg Tortillas

Directions

  1. Heat the onions, bell peppers and garlic over high heat until they start to sear and wilt. Add chicken slices and black beans (I always rinse them to get that weird stuff off of them.)
  2. Add coriander, cumin, chili, black pepper, cilantro and lime juice.
  3. Add tomatoes and fry everything briefly.
  4. Turn off heat and add cheese. Scoop the filling into the tortillas.

Serve with sour cream, salsa and guacamole.

 

Shortcut Chicken and Black Bean Soft Tacos

Shortcut Chicken and Black Bean Soft Tacos

 

 

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