Mexican Pulled Chicken Beans Recipes

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MEXICAN PULLED CHICKEN WITH BLACK BEANS



Mexican pulled chicken with black beans image

This lightly spiced pulled chicken with black beans is ideal for filling tortillas and tacos. Make ahead or freeze in advance.

Provided by Helen Best-Shaw

Categories     Main

Time 1h10m

Number Of Ingredients 19

1 tsp vegetable oil
1 onion (peeled &chopped)
3 cloves garlic (Peelied chopped)
1 tsp cumin seed
1 tsp coriander seed
1 tsp chilli flake (according to taste)
1 tsp tsp sweet paprika
6 skinless (boneless chicken thighs each cut into quarters)
1 cup roughly chopped cherry tomatoes
1 tbs heaped honey
1 can black beans (drained and rinsed)
1 tsp cornflour
1 tps pickled jalapeños
1 cup grated cheese
Guacamole
Salsa
Sour Cream
Fresh Coriander
Limes

Steps:

  • Preheat oven to 180C/350F/gas mark 4.
  • Pour the oil into a small cast iron casserole dish. Fry the onion over a low heat until translucent, then add the garlic.
  • Grind the cumin, coriander and chilli. Add the spice mix and the sweet paprika to onion and garlic and fry until fragrant.
  • Add the chicken pieces and cook for a few minutes. Add tomato and few slices of fresh chilli according to taste. Stir in the honey.
  • Place the lid on the casserole and cook in the oven for an hour.
  • When cooked, shred the chicken, stir through the black beans, add the pickled jalapeños with some of the vinegar to balance the sweetness of the chicken if desired.
  • If the sauce needs thickening mix the cornflour with a little water to make a thin paste and stir through the chicken mixture. Return to the oven to heat through.
  • To serve spoon the pulled chicken into 12 mini tortilla shells, and top with the grated cheese. heat in the oven until piping hot, and the cheese has melted.

Nutrition Facts : Calories 368 kcal, Carbohydrate 10 g, Protein 40 g, Fat 17 g, SaturatedFat 8 g, Cholesterol 190 mg, Sodium 342 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving

MEXICAN PULLED CHICKEN & BEANS



Mexican pulled chicken & beans image

This budget-busting sharing platter of slow-cooked chipotle chicken is perfect for feeding a crowd - and won't break a student budget, either

Provided by Chelsie Collins

Categories     Dinner, Lunch, Main course

Time 1h40m

Number Of Ingredients 13

8 bone-in chicken thighs , skin removed
3 tbsp chipotle paste
2 garlic cloves , crushed
2 x 400g cans chopped tomatoes
1 large onion , finely sliced
2 x 400g cans black beans , drained
400g cans kidney beans , drained
handful parsley , coriander or mint, roughly chopped
small iceberg lettuce , shredded
½ cucumber , diced
drizzle of olive oil
large bag of tortilla chips , to serve
lime wedges, to serve

Steps:

  • Heat oven to 180C/160C fan/gas 4. Rub the chicken thighs with 2 tbsp of the chipotle paste. Put the rest in a medium bowl with the garlic, tomatoes, onion and some seasoning. Stir to combine, then tip into a large roasting tin. Sit the chicken thighs close together on top of the sauce. Cover with foil and bake for 1 hr.
  • Remove the roasting tin from the oven, add all the beans and stir into the tomato mixture around the chicken. Put back in the oven, uncovered, for 20 mins or until the chicken is tender and the beans are hot.
  • Meanwhile, mix the herbs, lettuce and cucumber with a drizzle of olive oil and set aside.
  • Shred the chicken using a knife and fork, and discard the bones. Mix the chicken through the sauce and beans. Serve with the salad, tortilla chips and lime wedges.

Nutrition Facts : Calories 251 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 8 grams sugar, Fiber 11 grams fiber, Protein 21 grams protein, Sodium 1.2 milligram of sodium

MEXICAN SHREDDED CHICKEN SOUP



Mexican Shredded Chicken Soup image

A fantastically flavorful and slightly spicy Mexican soup made with shredded chicken and black beans. I usually make this in the morning and let it simmer all day to let the flavors blend. Optional toppings: avocado, tortilla chips, green onion, sour cream, and shredded cheese.

Provided by Debence

Categories     World Cuisine Recipes     Latin American     Mexican     Soups and Stews     Chicken

Time 45m

Yield 8

Number Of Ingredients 14

1 tablespoon olive oil
1 cup chopped onion
3 cloves garlic, minced
1 (28 ounce) can diced tomatoes
3 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 (32 ounce) container chicken broth
2 cups water
2 (15 ounce) cans black beans, drained
1 (15 ounce) can hominy
½ pound shredded cooked chicken
¼ cup chopped fresh cilantro
1 medium jalapeno pepper, seeded and minced

Steps:

  • Heat oil in a skillet over medium heat; stir in onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
  • Add tomatoes, chili powder, cumin, and oregano. Stir in chicken broth and water; bring to a boil. Reduce to a simmer and cook for 5 to 10 minutes.
  • Add black beans, hominy, chicken, cilantro, and jalapeno pepper. Simmer until heated through, at least 10 minutes.

Nutrition Facts : Calories 222.5 calories, Carbohydrate 27.5 g, Cholesterol 24.1 mg, Fat 4.8 g, Fiber 9.6 g, Protein 16.4 g, SaturatedFat 1 g, Sodium 1173 mg, Sugar 4.4 g

EASY MEXICAN CHICKEN AND BEANS



Easy Mexican Chicken and Beans image

Betty Crocker's Diabetes Cookbook shares a recipe! You can feel extra good about serving this easy dish for dinner tonight. It has a whopping 9 grams of fiber per serving!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 6

1 lb uncooked chicken breast strips for stir-fry
1 package (1 oz) Old El Paso™ taco seasoning mix
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 can (11 oz) whole kernel corn with red and green peppers, undrained
1/4 cup water
Flour tortillas, if desired

Steps:

  • Spray 10-inch skillet with cooking spray. Add chicken to skillet; cook over medium-high heat 8 to 10 minutes, stirring occasionally, until no longer pink in center.
  • Stir in seasoning mix, beans, corn and water. Cook over medium-high heat 8 to 10 minutes, stirring frequently, until sauce is slightly thickened. Serve with tortillas.

Nutrition Facts : Calories 340, Carbohydrate 48 g, Cholesterol 70 mg, Fiber 9 g, Protein 37 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 830 mg

PULLED CHICKEN & BLACK BEAN CHILLI



Pulled chicken & black bean chilli image

Make a batch of Mexican-inspired pulled chicken and black bean chilli, which can be easily doubled and kept in the freezer. Serve with rice or tortilla wraps

Provided by Barney Desmazery

Categories     Dinner

Time 1h10m

Number Of Ingredients 12

2 tbsp sunflower oil
2 onions, sliced
4 boneless, skinless chicken thighs
3 garlic cloves, finely chopped
1 tbsp oregano
1 tsp cumin seeds
3 tbsp chipotle in adobo or 1 tsp chipotle paste
350g passata
1⁄2 chicken stock shot or cube
400g can black beans, drained but not rinsed
1⁄2 lime, juiced
cooked rice or tortillas, coriander, feta, lime wedges and chopped red onion, to serve (optional)

Steps:

  • Heat the oil in a shallow saucepan or casserole dish with a lid. Tip in the onions and cook over a medium-low heat for 5 mins until softened. Add the chicken and turn up the heat to medium. Stir in the garlic, a small pinch of sugar, the oregano, cumin seeds and some seasoning. Cook for a couple of minutes, then add the chipotle and cook for a few minutes more. Pour in the passata, 100ml water and add the stock. Season and bring to a simmer.
  • Cover with a lid and cook for 40-50 mins, stirring occasionally until the chicken is tender. Shred the chicken into the sauce using two forks, then stir through the beans. Simmer for 5 mins more, then turn off the heat. Squeeze in the lime juice. Can be kept chilled for three days and frozen for up to two months. Defrost thoroughly and reheat. Serve with rice or tortilla wraps, and some coriander, feta, lime wedges and red onion on the side, if you like.

Nutrition Facts : Calories 256 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 8 grams sugar, Fiber 7 grams fiber, Protein 19 grams protein, Sodium 0.9 milligram of sodium

SLOW COOKER MEXICAN PULLED CHICKEN



Slow Cooker Mexican Pulled Chicken image

This super easy recipe creates an extremely tender and juicy pulled chicken. Much like you might find at a Mexican restaurant with peppers and onions. As an addition, I have created this recipe to include corn and black beans. This is great as a taco and enchilada filler, or to be served over rice. This makes quite a bit, so you can try it different ways for variety! A great Friday night recipe to last the weekend! You can serve this topped with lettuce, sour cream, and cheese.

Provided by lindsey927

Categories     World Cuisine Recipes     Latin American     Mexican     Main Dishes     Chicken

Time 6h10m

Yield 4

Number Of Ingredients 8

4 (5 ounce) frozen skinless, boneless chicken breasts
1 (1 ounce) envelope taco seasoning mix
1 (15 ounce) can black beans, rinsed and drained
1 (16 ounce) jar salsa
1 (12 ounce) package frozen corn
1 medium onion, thinly sliced
1 large green bell pepper, julienned
1 cup water

Steps:

  • Place ingredients in the slow cooker in the following order: chicken, taco seasoning, black beans, salsa, corn, onion, bell pepper, and water.
  • Cook on Low until chicken is no longer pink in the center and juices run clear, 6 to 8 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Shred chicken with 2 forks.

Nutrition Facts : Calories 401.3 calories, Carbohydrate 51.6 g, Cholesterol 80.5 mg, Fat 4.6 g, Fiber 12.3 g, Protein 40.7 g, SaturatedFat 1.2 g, Sodium 1673.3 mg, Sugar 9.6 g

EASY MEXICAN CHICKEN AND BEANS



Easy Mexican Chicken and Beans image

Make and share this Easy Mexican Chicken and Beans recipe from Food.com.

Provided by Audrey M

Categories     Mexican

Time 27m

Yield 4 serving(s)

Number Of Ingredients 5

1 lb boneless skinless chicken breast, strips for stir-fry
1 (1 1/4 ounce) envelope taco seasoning mix
1 (16 ounce) can black beans or 1 (16 ounce) can pinto beans, rinsed and drained
1 (11 ounce) can whole mexicorn whole kernel corn, undrained
1/4 cup water

Steps:

  • Spray 10" nonstick skillet with Pam.
  • Cook chicken in skillet over medium-high heat 8-10 minutes, stirring occasionally, until no longer pink in center.
  • Stir in seasoning mix, beans, corn and water.
  • Cook over medium-high heat 8-10 minutes, stirring frequently, until sauce is slightly thickened.
  • Serve with tortillas.

Nutrition Facts : Calories 302.1, Fat 2.5, SaturatedFat 0.6, Cholesterol 65.8, Sodium 77.2, Carbohydrate 35.8, Fiber 9, Protein 35.8

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