Chicken And Bean Soft Tacos Recipes

EASY CHICKEN SOFT TACOS

Steps:

• Mix together all the spices in a small bowl. Add the lime juice.
• Add the chicken to a bowl, shallow dish, or ziploc bag. Add the spices and lime juice and use tongs to make sure the chicken is evenly coated. If you have time, let this rest for up to thirty minutes. If not, you can move on to the next step right away. It will still pack in plenty of flavor.
• Heat a skillet over medium-high heat with the oil. Once hot, add the chicken. Cook for 7-10 minutes, stirring occasionally until chicken is just cooked through. To ensure the chicken stays tender, try not to over-cook it. Remember it will continue to cook while you warm the tortillas.
• Remove the chicken and let rest while you heat up the tortillas.
• Serve with your favorite taco toppings - salsa, pico de gallo, cheese, avocado, guacamole, diced onions, cilantro, etc.

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.

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 '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.

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!

CHICKEN AND BEAN SOFT TACOS

Steps:

• saute onion in large pan till translucent. Add garlic and chopped jalapeno, saute briefly, stirring.
• (Sometimes if I don't have cooked chicken on hand, I cut raw chicken in strips and saute it along with the onions.).
• Add chicken, seasonings and remaining ingredients (except tortillas and toppings).
• Cook over medium high heat, till ingredients are combined and liquid cooks down - about 5-10 minutes.
• This timing of the cooking is flexible, depending on how much seasoning you add, how much liquid is in your beans, if you add tomato sauce, etc. I make it spicy and just wet enough that it's not dried out, but not watery or gloppy.
• Adjust seasonings, salt to taste. (For me, it's often at this point when I decide if I want to add the taste of tomato sauce.).
• Serve in flour tortillas with your favorite toppings.