How To make Black Beans and Chicken In Tortillas
3 Chicken breast halves
-boneless and skinless 4 Flour tortillas
2 1/2 ts Olive oil; divided
1 md Garlic clove
-peeled and minced 1 md Shallot; peeled and minced
1 Jalapeno pepper
-seeded and finely chopped 1 cn Black beans (15oz); drained
-rinsed and drained again 1 lg Ripe tomato
-cut into 1/2-inch cubes 3/4 ts Ground cumin; divided
1/4 ts Cayenne pepper; divided
1/2 ts Salt; divided
2 ts Finely chopped cilantro
1 md Red onion; thinly sliced
4 ts Lime juice; divided
1/4 c Plain low-fat yogurt
1. Cover the chicken with cold water, bring just to a boil, reduce the
heat and simmer until cooked through. Cool, shred with your fingers and refrigerate. 2. Wrap the tortillas in foil and place in a preheated 200-degree oven
while preparing the remaining ingredients. 3. Heat 1 teaspoon olive oil in a medium-sized pan over medium heat.
Add the garlic, shallot and jalapeno; saute 1 minute. Add the black beans, tomato, 1/2 teaspoon cumin, 1/8 teaspoon cayenne pepper, 1/4 teaspoon salt and the cilantro. Heat through and keep warm over low heat. 4. Heat the remaining 1-1/2 teaspoons olive oil over medium heat.
Add the red onions and saute until they begin to soften. Stir in the chicken, 1/4 teaspoon cumin, 1/8 teaspoon cayenne and 1/4 teaspoon salt. Heat through 3 minutes. 5. Remove the chicken from the heat and stir in 2 teaspoons lime
juice; stir 2 teaspoons lime juice into the black beans. Spoon the chicken and bean mixtures into the warm tortillas; top with a little yogurt.
How To make Black Beans and Chicken In Tortillas's Videos
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You can have a Mexican fiesta in under 30 minutes when you learn how to make these easy chicken and black bean burritos. Plus, these burritos pack a protein punch!
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CHICKEN FAJITAS | the best easy mexican recipe + homemade seasoning
Chicken fajitas are an easy and flavorful weeknight meal. A classic Mexican recipe, juicy chicken is seasoned, seared and cooked to perfection, then tossed with sauteed bell peppers and onions. A squeeze of fresh lime adds a punch of flavor and the chicken fajitas are served with warm tortillas and toppings. You can't beat this tasty, healthy, family favorite recipe!
For more healthy chicken recipes and dinner ideas, make sure to check out my website.
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25 MIN CHICKEN TORTILLA SOUP (So Much Better When You Treat it Like CHILI) | Weeknighting
Chicken tortilla soup is one of my favorite cool weather comfort foods. This quick and easy recipe only takes about 30 minutes to make and uses a few simple, but effective hacks to create a more flavorful soup base that will taste 100% homemade.
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RECIPE
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▪1 red onion, medium diced
▪1 poblano pepper, medium diced
▪4 lrg garlic cloves, chopped
▪35g or 2Tbsp olive oil
▪20g or 2 1/2Tbsp chili powder
▪5g or 1 3/4tsp paprika
▪5g or 1 3/4tsp ground cumin
▪2g or 2tsp dried oregano
▪1500g or 1.5liters chicken stock
▪790g or 1 28oz can diced tomato (fire-roasted if you can find it)
▪440g or 1 can kidney beans, not drained
▪440g or 1 can black beans, drained
▪Salt
▪Cooked whole chicken (i like to buy a rotisserie for ease, chicken drippings reserved)
▪2 pieces of canned chipotle peppers in adobo
▪150g or about 1c frozen corn
Preheat large dutch oven or heavy bottomed pot over medium heat. Add olive oil. Add onions and poblanos. Cook for about 5 min until softened and lighting browned. Add garlic and allow to become fragrant, about 1min. Add in spices, stir and toast for about 30 seconds or until aromatic. Add chicken stock, diced tomatoes, beans, and a large pinch of salt and any drippings from your chicken. Stir and reduce to a low simmer for 10 min.
Pick and chop ½ of chicken (into spoon size pieces).
Scoop out about 2 cups or about 3 ladles worth of soup into a high sided container. Add 2 chilis in adobo into that container and blend with immersion blender. Add blended soup + chilis back into soup pot. Add corn and chopped chicken into the soup. Stir and continue to simmer on low for about 5 minutes.
Taste and season with additional pinch of salt if needed
RECOMMENDED GARNISHES
▪Ripe avocado, diced
▪Thick cut tortilla chips, broken
▪Cilantro, chopped
▪Shredded white cheddar cheese (prairie breeze is always a winner)
▪Sour cream
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Enchilada Bake using Flour Tortillas with Black Beans Cheese and Chicken
In this video I will show you how to make this easy enchilada bake that is made in layers instead of rolling the tortillas.
CRISPY BLACK BEAN TACOS | the best vegetarian + easily vegan tacos!
✨CRISPY BLACK BEAN TACOS✨ Give plain ol’ canned black beans a major glow-up in these crispy-crunchy cuties! Filled with smoky black beans & melty cheese, & baked until golden, these vegetarian tacos are mega-satisfying & easy to make any night of the week. Part taco, part quesadilla, 100% delicious! ????????????
3 Tbsp olive oil
1 medium yellow onion
4 cloves garlic
optional: 1 chipotle pepper OR 1 Tbsp adobo sauce for less spice
2 tbsp tomato paste
1 ½ tsp each: chili powder, ground cumin, & smoked paprika
two 14-oz cans black beans
½ C vegetable broth or stock
1 lime, juiced
8-10 corn tortillas
6 oz Pepper Jack or melty cheese of choice, shredded
S&P
Full printable recipe on PWWB! ????????
#blackbeantacos #crispytacos #bakedtacos #tacotuesday #vegetarianrecipes #meatless
Veggie Black Bean Enchiladas | Jamie Oliver
Hi everyone, this is a Mexican inspired dish that is going to get loads of veggies into your life in the most delicious way. It's the perfect midweek meal because you only need to wash up one pan! Start off by charring your veg, this will take your sauce to the next level and I have a great tip for charring your veg too. Next up, make your simple and tasty filling for your tortillas and whilst they're are bubbling away in the oven I'll show you how to make a the perfect smokey sweetcorn salsa to go with this dish. For the full recipe and more head over to
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