Chicken And Bean 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 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.

CHICKEN AND BEAN TACOS

Steps:

• Add chicken thighs to a 4 quart slow cooker.
• Sprinkle with taco seasoning.
• Sprinkle chopped chiles on top of chicken.
• In a bowl, add tomato sauce, cumin, and coriander seed; stir to combine.
• Pour mixture over the top of the chicken.
• Top with beans.
• Cover, cook on LOW for 7 hours.
• Remove chicken from crock pot and set aside.
• Mash beans with a potato masher (Doesn't have to be perfectly smooth, we like some chunks of beans).
• Shred chicken and return to slow cooker; stir to mix well.
• To assemble taco: spoon about 3 tablespoons of chicken filling into each taco shell; then add 1 tablespoon cheese and lettuce, then add 2 teaspoons sour cream and salsa.
• Enjoy.

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 CHICKEN WITH RICE

Steps:

• In a small bowl, mix seasonings; sprinkle over both sides of chicken. In a large nonstick skillet, heat oil over medium heat. Brown chicken on both sides., Add beans, corn and salsa to skillet; cook, covered, 10-15 minutes or until a thermometer inserted in chicken reads 165°. Remove chicken from pan; cut into slices. Serve with bean mixture and rice.

SHREDDED CHICKEN AND BLACK BEAN TACOS

Steps:

• Whisk together first nine ingredients: tomato sauce, chicken broth, chopped onion, minced garlic, chili powder, cumin, oregano, tumeric, and sugar. Set aside.
• In a large frying pan add olive oil, heat to medium/medium-high and add chicken. Season generously with salt and add garlic powder, onion powder, pepper, and briefly saute, 2-5 minutes.
• Add drained and rinsed beans and bowl of sauce to pan. Stir together and let come to a high simmer. Stir occasionally and let reduce, about 10 minutes.
• Warm tortillas in pan: medium heat until you see tortilla bubble slightly. Turn and do the same to the other side.
• Serve chicken-bean mixture in warmed tortilla with shredded cheddar or any other addition that pleases you. Some good additions are corn, lettuce, tomato, hot sauce, avocado.

SLOW-COOKER CHICKEN & BLACK BEAN TACOS

Steps:

• In a small bowl, combine the first 5 ingredients; stir in seasonings. Place chicken in a 3-qt. slow cooker; add pineapple mixture. Cook, covered, on low 4-5 hours or until chicken is tender., Remove chicken; cool slightly. Shred meat with 2 forks; return to slow cooker. Stir in beans. Cook, covered, on low 15-20 minutes longer or until heated through. Using a slotted spoon, serve chicken mixture in tortillas with toppings.

SLOW-COOKER CHICKEN AND BEAN TACOS

Steps:

• Place chicken in 3 1/2- to 4-quart slow cooker. Sprinkle with taco seasoning mix; top with chiles. Mix tomato sauce, cumin and coriander seed in medium bowl; pour over chicken. Top with beans.
• Cover and cook on low heat setting 7 to 8 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut and chicken is tender.
• Remove chicken from cooker; place on cutting board. Mash beans in cooker. Shred chicken with 2 forks; return to cooker and mix well.
• Serve chicken mixture with taco shells, cheese, lettuce, sour cream and salsa. Chicken mixture will hold on low heat setting up to 3 hours.