Thursday, November 18, 2010

Black Bean Chicken Tacos

Black Bean Chicken Tacos
Makes 2 servings

6 oz. boneless, skinless chicken breasts
2 Mission large tortilla shells
2 tsp cumin
2 tsp chili powder
1/8 cup water
1 cup black beans, drained and rinsed
1 oz. Cabot 75% reduced cheddar cheese, grated and divided
2 tsp taco sauce
4 tbsp salsa

Preheat oven to 350 degrees. Set mediums-sized pan on medium; spray with PAM. Defrost chicken. While defrosting, drain and rinse beans, divide into two 1/2 cup portions of beans, two 30-gram portions of cheese, and get out enchilada sauce and salsa. Place tortillas on pan and put in oven for 4 minutes. Cut chicken into strips and add to pan. Sprinkle on cumin and chili powder (it’s a lot!) and stir. Add water and salt to pan. Stir and cook until chicken is no longer pink, about 4 minutes. Once chicken is done, spoon into small chopper/food processer. Grind to make shredded chicken. Remove tortillas from oven. Spoon chicken onto tortillas, add enchilada sauce, then beans, then salsa, then cheese. Serve! Notes: We put salsa on the side, but decided next time we’d put salsa on between beans and cheese. We also added a bit of salt to each taco after the bean layer – I’m glad we did!

Nutritional Information: 474 calories, 61 carbs, 9 fat grams and 39 protein grams.

Review: Filling, yummy and flavorful! Note that it's not super hot - it's more of a cold taco (yes, you could heat it up but it tastes good almost like a taco salad!)

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