RECIPE 53/56 CHICKEN AND BLACK BEAN TACOS (Jocelyn Lura, Fargo from Cass County Electric Cooperative publication)
INGREDIENTS: FOR 4
1 15 OUNCE CAN BLACK BEANS, DRAINED
2 LARGE CHICKEN BREASTS
1/2 TSP GROUND CUMIN
5 TSP EVOO, DIVIDED
1 TBSP FRESH LIME JUICE
1 CUPS COLESLAW MIX
2 GREEN ONIONS, CHOPPED
1/3 CUP CHOPPED FRESH CILANTRO
4 WHITE OR YELLOW CORN TORTILLAS
1/3 CUP CRUMBLED FETA CHEESE
BOTTLE CHIPOTLE HOT SAUCE OR OTHER HOT SAUCE
DIRECTIONS:
1. Place beans and cumin in small bowl; partially mash. Mix 2 tsp EVOO and lime juice in medium bowl; add coleslaw, green onions, and cilantro and toss to coat. Season slaw to taste with salt and pepper. Grill chicken.
2. heat 3 tsp EVOO in large nonstick skillet over medium-high heat. Add tortillas in single layer. Spoon 1/4 bean mixture onto half of each tortilla; cook 1 minute. Fold tacos in half. Cook until golden brown. about 1 minute per side. Fill tacos with feta, chicken and slaw. Pass hot sauce alongside.
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