In a large freezer bag combine and mix well: chicken, broth, and taco seasoning.
Seal the bag.
In a large freezer bag combine: black beans, red onion, chili powder and cumin.
Seal the bag.
In a quart size freezer bag add: cilantro (if using) lime juice and salt to taste. Seal the bag.
Print recipe, insert 3 bags (and recipe) into a large freezer bag. To that bag you have the option of adding the tortillas at this time. I do, so I have everything on hand. Seal the bag.
To cook:.
Thaw completely.
Place chicken, taco seasoning, and chicken broth, into a slow cooker and cook till tender and easy to shred, about 5-7 hours on low.
Shred the chicken meat.
Heat a large skillet over medium-high heat, then film with a little oil; stir-fry bean mixture until heated through, about 3 to 4 minutes.
Toss bean mixture with chopped cilantro, lime juice and salt to taste. Serve shredded chicken and beans on warmed tortillas; garnish with salsa.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	219.48 Kcal (919 kJ)
Calories from fat	44.86 Kcal
		% Daily Value*
Total Fat	4.98g	8%
Sodium	318.09mg	13%
Potassium	295.09mg	6%
Total Carbs	36.96g	12%
Sugars	1.02g	4%
Dietary Fiber	4.11g	16%
Protein	6.8g	14%
Vitamin C	4mg	7%
Iron	2.6mg	14%
Calcium	51.5mg	5%

Amount Per 100 g
Calories	222.12 Kcal (930 kJ)
Calories from fat	45.4 Kcal
		% Daily Value*
Total Fat	5.04g	8%
Sodium	321.91mg	13%
Potassium	298.63mg	6%
Total Carbs	37.4g	12%
Sugars	1.03g	4%
Dietary Fiber	4.16g	16%
Protein	6.88g	14%
Vitamin C	4.1mg	7%
Iron	2.6mg	14%
Calcium	52.1mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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