Chicken And Black Bean Tacos Weight Watchers 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.

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 AND BLACK BEAN TACOS - WEIGHT WATCHERS RECIPE

Steps:

• Preheat the oven to 450 degrees F.
• Spray a nonstick baking sheet with cooking spray.
• Crumple two large sheets of aluminum foil into two 4-inch high, 12-inch-long rectangles and place on the baking sheet.
• Drape the tortillas over the foil to form taco shells.
• Bake until golden, about 8 minutes.
• Let cool over the foil about 5 minutes.
• Meanwhile, brown the chicken in a nonstick skillet.
• Stir in the black beans and salsa and heat to serving temperature.
• Fill the taco shells with the chicken mixture, then top the tacos with the tomatoes, lettuce, scallions, cheese and sour cream.
• Serve immediately.

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.