Shredded Chicken and Black Bean Tacos |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This is a really simple quick Goya recipe that I completely made my own. You can double the shredded chicken and omit the black beans, or do the opposite and make it vegetarian (with a veggie broth substitution). It's a great thing to make if you are having enchilada cravings but don't have all the ingredients :-P Ingredients:
1 (8 ounce) can tomato sauce |
1 cup chicken broth |
1 small onion, chopped |
2 garlic cloves, minced |
3 1/2 teaspoons chili powder |
2 teaspoons cumin |
2 teaspoons oregano |
1/2 teaspoon turmeric |
1/2 teaspoon sugar |
3 tablespoons extra virgin olive oil |
2 cups chicken, shredded |
1 (15 1/2 ounce) can black beans |
2 teaspoons sea salt (to taste) |
1/2 teaspoon garlic powder |
1/2 teaspoon onion powder |
1/4 teaspoon pepper |
Directions:
1. Whisk together first nine ingredients: tomato sauce, chicken broth, chopped onion, minced garlic, chili powder, cumin, oregano, tumeric, and sugar. Set aside.
2. 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.
3. 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.
4. Warm tortillas in pan: medium heat until you see tortilla bubble slightly. Turn and do the same to the other side.
5. 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.
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