Crispy Baked Chicken and Black Bean Taco Recipe | Barbara Bakes
1 tablespoon olive oil
1/2 lb. boneless skinless chicken breasts, about 2 breasts, diced
1/4 cup onion, chopped
2 cloves garlic, minced
1 can (15 oz.) black beans, drained and rinsed
3 tablespoons fresh cilantro, minced
2 teaspoons ground cumin
1/2 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup mild salsa
Directions:
Sauté chicken, onion and garlic in olive oil in a sauté pan over medium heat until the chicken is no longer pink. Stir in beans, cilantro, cumin, chili powder, salt, pepper and salsa. Cook until heated through.
Serve on crispy baked taco shells with shredded cheese, lettuce or your favorite taco toppings.
Crispy Baked Taco Shells
Ingredients:
8 6-inch corn tortillas (I used white corn tortillas)
Canola oil cooking spray
1/2 teaspoon chili powder
1/4 teaspoon salt
1 tablespoon olive oil
1/2 lb. boneless skinless chicken breasts, about 2 breasts, diced
1/4 cup onion, chopped
2 cloves garlic, minced
1 can (15 oz.) black beans, drained and rinsed
3 tablespoons fresh cilantro, minced
2 teaspoons ground cumin
1/2 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup mild salsa
Directions:
Sauté chicken, onion and garlic in olive oil in a sauté pan over medium heat until the chicken is no longer pink. Stir in beans, cilantro, cumin, chili powder, salt, pepper and salsa. Cook until heated through.
Serve on crispy baked taco shells with shredded cheese, lettuce or your favorite taco toppings.
Crispy Baked Taco Shells
adapted from Eating Well
Ingredients:8 6-inch corn tortillas (I used white corn tortillas)
Canola oil cooking spray
1/2 teaspoon chili powder
1/4 teaspoon salt
