Chicken Soft Tacos with Black Eyed Peas |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Prep: 10 minutes; Cook: 55 minutes. Make this low-fat, fiber-packed meal from Chef Jesse Frost on busy weeknights or anytime you want an easy, flavorful meal. Ingredients:
1 (16-ounce) can black-eyed peas or black beans, rinsed and drained |
1/8 teaspoon chili pepper flakes |
2 teaspoons ground cumin |
2 teaspoons dried oregano, divided |
10 ounce skinless boneless chicken breast halves |
1 teaspoon lemon juice |
2 tablespoons vegetable broth |
5 whole wheat tortillas |
10 cup shredded romaine lettuce (about 8 ounces) |
3 chopped tomatoes (about 14 ounces) |
1 chopped red onion (about 4 ounces) |
3 tablespoons (1 ounce) shredded cotija cheese or low-fat mozzarella |
Directions:
1. Place peas or beans in a medium saucepan with 3 cups of water and chili flakes; bring to a boil, reduce heat and simmer 10 minutes, or until beans are tender. Remove from heat, and cool slightly, retaining cooking liquid.
2. Place bean mixture in a blender; pulse until beans are crushed but not pureed. Stir in cumin and 1 teaspoon of oregano. Transfer to bowl and set aside.
3. Preheat oven to 350°.
4. Place chicken breasts in a heatproof skillet. Drizzle lemon juice and broth over chicken. Sprinkle with remaining oregano. Cover pan and bake at 350° for 30 to 35 minutes, or until juices run clear. Cool slightly; cut into thin strips or shred by hand.
5. Turn oven down to 200°. Wrap tortillas with foil and place on baking sheet; bake for 15 minutes, or until warm and steamy.
6. Assemble tacos: Spread each tortilla with black eyed pea puree, shredded lettuce, diced tomato, and diced onion. Add strips of chicken, sprinkle with cheese, and serve.
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