"NEXTOVER" CHICKEN TACOS WITH QUICK REFRIED BEANS
If you're following the #cook90 initiative and made Crispy Chicken and Potatoes With Cabbage Slaw, these tacos are a delicious and clever use of "nextovers" (what we call leftovers transformed into a new dish the next day). Warming the chicken in tangy tomatillo salsa and topping it with bright cabbage slaw brings it back to life, and the super-fast, garlicky beans round out the meal.
Provided by David Tamarkin
Categories #cook90 Dinner Chicken Taco Bean Salsa Cabbage Cilantro Tortillas Quick and Healthy Quick & Easy Healthy
Yield Serves 2
Number Of Ingredients 10
Steps:
- Pull meat from chicken; discard skin. Warm chicken and salsa in a large skillet over medium-low heat until heated through.
- Meanwhile, heat oil in a medium skillet over medium. Cook garlic, stirring occasionally, until softened, about 1 minute. Add beans, salt, and 1/2 cup water and cook, stirring and crushing beans with the back of a large spoon, until warmed through and creamy, about 3 minutes. Let sit until ready to use.
- Working one at a time, warm tortillas with tongs directly over a gas burner, turning often, until lightly charred and puffed in spots, about 1 minute per side. (Alternatively, wrap tortillas in foil and heat in a 350°F oven until warmed through, or wrap in damp paper towels and microwave in 20-second bursts until warm.) Transfer to a plate and cover with a kitchen towel to keep warm.
- Fill tortillas with chicken and top with avocado, slaw, and cilantro. Serve with lime wedges, hot sauce, and refried beans alongside.
SLOW-COOKER CHICKEN & BLACK BEAN TACOS
My husband and I love Mexican food and these tacos have become one of our favorite meals. Try setting out the toppings in different bowls on the table so dinner guests and kids can make their own tacos. -Laura Rodriguez, Willoughby, Ohio
Provided by Taste of Home
Categories Dinner
Time 4h35m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the first 5 ingredients; stir in seasonings. Place chicken in a 3-qt. slow cooker; add pineapple mixture. Cook, covered, on low 4-5 hours or until chicken is tender., Remove chicken; cool slightly. Shred meat with 2 forks; return to slow cooker. Stir in beans. Cook, covered, on low 15-20 minutes longer or until heated through. Using a slotted spoon, serve chicken mixture in tortillas with toppings.
Nutrition Facts : Calories 387 calories, Fat 12g fat (2g saturated fat), Cholesterol 50mg cholesterol, Sodium 757mg sodium, Carbohydrate 47g carbohydrate (9g sugars, Fiber 3g fiber), Protein 24g protein. Diabetic Exchanges
BLACK BEAN CHICKEN TACOS
While growing up, I developed a love of cooking from scratch. Friends and family are delighted when I present my homemade tortillas so they can assemble theses tasty tacos. -Teresa Obsnuk, Berwyn, Illinois
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 267 calories, Fat 5g fat (1g saturated fat), Cholesterol 31mg cholesterol, Sodium 421mg sodium, Carbohydrate 36g carbohydrate (3g sugars, Fiber 3g fiber), Protein 17g protein. Diabetic Exchanges
CHICKEN AND BEAN TACOS
Make and share this Chicken and Bean Tacos recipe from Food.com.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 7h15m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Add chicken thighs to a 4 quart slow cooker.
- Sprinkle with taco seasoning.
- Sprinkle chopped chiles on top of chicken.
- In a bowl, add tomato sauce, cumin, and coriander seed; stir to combine.
- Pour mixture over the top of the chicken.
- Top with beans.
- Cover, cook on LOW for 7 hours.
- Remove chicken from crock pot and set aside.
- Mash beans with a potato masher (Doesn't have to be perfectly smooth, we like some chunks of beans).
- Shred chicken and return to slow cooker; stir to mix well.
- To assemble taco: spoon about 3 tablespoons of chicken filling into each taco shell; then add 1 tablespoon cheese and lettuce, then add 2 teaspoons sour cream and salsa.
- Enjoy.
Nutrition Facts : Calories 357.6, Fat 17.5, SaturatedFat 7.8, Cholesterol 67.9, Sodium 482.9, Carbohydrate 30.1, Fiber 5.4, Sugar 2.5, Protein 21.5
CHICKEN AND BEAN SOFT TACOS
Just what this site needs - another chicken taco recipe! Here's my variation on the theme - like most recipes, it's really easy to adjust to suit your family's tastes. Cooking time is very flexible as well, sometimes I get it started and let it simmer a bit to blend the flavors, adding liquid as needed to keep it from drying out. Other times, I just throw it all together and serve it within 15 minutes.
Provided by pattikay in L.A.
Categories Chicken Breast
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- saute onion in large pan till translucent. Add garlic and chopped jalapeno, saute briefly, stirring.
- (Sometimes if I don't have cooked chicken on hand, I cut raw chicken in strips and saute it along with the onions.).
- Add chicken, seasonings and remaining ingredients (except tortillas and toppings).
- Cook over medium high heat, till ingredients are combined and liquid cooks down - about 5-10 minutes.
- This timing of the cooking is flexible, depending on how much seasoning you add, how much liquid is in your beans, if you add tomato sauce, etc. I make it spicy and just wet enough that it's not dried out, but not watery or gloppy.
- Adjust seasonings, salt to taste. (For me, it's often at this point when I decide if I want to add the taste of tomato sauce.).
- Serve in flour tortillas with your favorite toppings.
Nutrition Facts : Calories 278.4, Fat 8.2, SaturatedFat 1.3, Cholesterol 37.8, Sodium 228.8, Carbohydrate 31.9, Fiber 9.8, Sugar 2.9, Protein 21.9
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- Preheat oven to 375°F. Wrap taco shells or tortillas in foil; place on a baking sheet. Bake for 5 minutes. Heat bean dip according to directions on can. Meanwhile, stack chicken slices; roll up in a spiral. Cut roll crosswise into eight pieces; use your fingers to shred slightly.
- To assemble tacos, spread 1 to 2 tablespoons heated bean dip onto bottom of one of the taco shells (if using); top with lettuce. Add chicken pieces, olives, and cheese. (If using tortillas, place each tortilla on a flat surface; sprinkle ingredients down center. Fold sides over filling.) If desired, serve tacos topped with salsa and sour cream.
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