Black Bean And Chicken Tacos Recipes

BLACK BEAN CHICKEN TACOS

Steps:

• In a large bowl, combine the flour, baking powder and 1/2 teaspoon cumin. Cut in shortening until crumbly. Stir in enough water for mixture to form a ball. Knead on a floured surface for 1 minute. Cover and let rest for 20 minutes., Meanwhile, in a large skillet, combine the chicken, salsa, beans, onion powder, chili powder and remaining cumin. Cover and simmer for 15-20 minutes or until chicken juices run clear., For tortillas, divide dough into eight balls; roll each ball into an 8-in. circle. In an ungreased skillet, cook tortillas, one at a time, until lightly browned, about 30 seconds on each side. , Layer between pieces of waxed paper or paper towel; keep warm. Spoon chicken mixture over half of each tortilla and fold over. Serve with lettuce, cheese, olives, sour cream and salsa if desired.

CHICKEN 'N' BEAN TACOS

Steps:

• In a nonstick skillet, saute chicken, onion and garlic until juices run clear. Stir in beans, parsley, cumin and pepper; heat through., Spoon 1/3 cup down the center of each tortilla; sprinkle with cheese and tomatoes. Fold in half; serve immediately.

BLACK BEAN AND CHICKEN TACOS

Steps:

• Cook chicken until done. Add salsa. Drain beans in a colander and add corn. Run hot water over them to thaw corn and rinse beans. Drain well. Add beans and corn to pan. Mix well and cook until heated through, about 5 minutes.
• Spoon into taco shells and garnish with sour cream, cheese, lettuce, olives, or tomato. We like to crunch up corn chips into a bowl and make it into a taco salad.

CHICKEN SOFT TACOS WITH BLACK BEAN AND CORN SALSA

Steps:

• Place chopped onion in a medium bowl. Rinse and drain the black beans and corn. Add beans and corn to the bowl. Chop cilantro and add to bowl. Pour over the juice of two lemons (or 4 limes for a milder salsa) and add salt, pepper and cumin to taste. Stir well to combine, cover and refrigerate for at least 30 minutes.
• Mix Saucy Mama hatch Chili Mustard and brown sugar in a small bowl.
• Heat oven to 350 degrees. Arrange chicken thighs on a baking sheet or on a rack placed on a baking sheet. Brush liberally with brown sugar and mustard mixture. Bake for 30 to 35 minutes or until just cooked through.
• Rest, tented loosely in foil for 15 minutes before slicing in strips.
• Add sour cream and Saucy Mama Creamy Garlic mustard to a zip-top bag. seal the top and mash bag until everything is combined. Refrigerate until serving.
• Finishing it all up:
• Wrap tortillas in foil and place in the oven while chicken is resting. Remove tortillas from oven. place 1/8 of the chicken in the center of each tortilla. Spoon over 3 tablespoons of the salsa.
• Snip 1 corner of the zip-top bag containing the sour cream and squeeze a bit over the salsa. Roll tortilla in your preferred method. (I did full wraps, but if using smaller tortillas, feel free to just fold it over fajita style.) Garnish with a little extra cilantro and serve.
• Share and enjoy!