BLACK BEAN TACO SALAD
15 minutes and two steps is all you need to toss this flavorful black bean salad. Perfect if you love Mexican cuisine.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 15m
Yield 4
Number Of Ingredients 10
Steps:
- Mix beans, olives, tomatoes, onions, cheese and cilantro in large bowl.
- Mix lime juice, cumin and pepper; toss with bean mixture. Serve on spinach.
Nutrition Facts : Calories 215, Carbohydrate 35 g, Cholesterol 10 mg, Fiber 9 g, Protein 14 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 620 mg
GRILLED CHICKEN TACO SALAD
Great way to prepare a Mexican favorite.
Provided by MTCHYG
Categories Salad Taco Salad Recipes
Time 50m
Yield 4
Number Of Ingredients 17
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Mix black beans, salsa, 1/2 cup cilantro, and lime juice in a bowl; set aside.
- Stir chili powder, cumin, coriander, brown sugar, cayenne pepper, and olive oil in a bowl until smooth; rub mixture over chicken breasts.
- Cook chicken breasts on preheated grill until no longer pink in the center and the juices run clear, 10 to 12 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). While the chicken is cooking, place tortillas on grill and grill until lightly brown on both sides, 3 to 5 minutes.
- Transfer chicken to a cutting board and slice into long thin strips. Divide chicken strips over tortillas and top with bean mixture, lettuce, and remaining 1/2 cup cilantro. Serve with avocado, lime wedges, and sour cream.
Nutrition Facts : Calories 470.3 calories, Carbohydrate 44.4 g, Cholesterol 70.9 mg, Fat 18.7 g, Fiber 15.9 g, Protein 35.2 g, SaturatedFat 4.5 g, Sodium 831.8 mg, Sugar 4.7 g
MEXICAN CHICKEN AND BLACK BEAN SALAD
I call this diet haters' diet food because simple substitutions mean you won't feel deprived. You shouldn't miss the tortilla chips because you have delicious black beans instead, and you still get the yummy spicy Mexican flavor and cheese. While not necessarily authentic, this salad is easy to make! If you have time, it's is also wonderful topped with onions and maybe fresh jalapenos.
Provided by dian
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 40m
Yield 2
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking dish.
- Place the chicken breasts in the prepared dish. Mix the tomato sauce, water and taco seasoning in a small bowl; pour sauce over the chicken.
- Bake in preheated oven until chicken is no longer pink in the center, about 30 minutes.
- Divide spinach between two plates. Place the chicken breasts on the spinach beds and spoon half the black beans over each piece. Divide sour cream, shredded cheese and salsa to top each salad.
Nutrition Facts : Calories 580 calories, Carbohydrate 63.3 g, Cholesterol 99.5 mg, Fat 14.7 g, Fiber 19.2 g, Protein 49.5 g, SaturatedFat 8.6 g, Sodium 2664.8 mg, Sugar 6.1 g
BLACK BEAN TACO SALAD
After assembling this mild main-dish aside the remaining canned beans to add to other salads later in the the week.-Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large skillet, cook beef over medium heat until no longer pink; drain. In a large bowl, combine the lettuce, tomato, beans and beef. Drizzle with dressing and toss to coat. , Arrange tortilla chips on a serving plate; top with beef mixture.
Nutrition Facts : Calories 672 calories, Fat 37g fat (10g saturated fat), Cholesterol 70mg cholesterol, Sodium 970mg sodium, Carbohydrate 53g carbohydrate (13g sugars, Fiber 6g fiber), Protein 28g protein.
EASY BLACK BEAN TACO SALAD
Perfect for busy nights! My family asks for this weekly. Optional add-ins: sliced avocado, guacamole, and black olives.
Provided by TZYGANIA
Categories Salad Taco Salad Recipes
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Brown ground beef in a skillet over medium heat until crumbly and no longer pink, about 8 minutes; stir in taco mix and water. Cook beef mixture until thickened, about 10 more minutes.
- Place black beans into a saucepan and bring to a simmer over medium heat.
- Spread 1/4 of the beef mixture on a serving plate and top with 1/4 of the black beans. Repeat with remaining ingredients to make 4 salads. Spread separate layers of romaine lettuce, salsa, tomatoes, and cheese over the salads. Generously garnish with sour cream and tortilla chips.
Nutrition Facts : Calories 1038.7 calories, Carbohydrate 83.7 g, Cholesterol 143.8 mg, Fat 58.6 g, Fiber 14.6 g, Protein 47.2 g, SaturatedFat 26.8 g, Sodium 2127.8 mg, Sugar 6.9 g
EASY CROCK POT CHICKEN & BLACK BEAN TACO SALAD RECIPE - (4.5/5)
Provided by á-25010
Number Of Ingredients 9
Steps:
- Place the chicken in the slow cooker and season with taco seasoning and cumin. Pour the beans over the chicken and top with salsa. Cover and cook on LOW for 4 hours, or until the chicken is tender and easily shreds with 2 forks. Shred the chicken and combine with the beans and sauce, keep warm until ready to eat. Makes 3 1/2 cups. To serve, place the chopped lettuce on a plate or in a bowl. Top with some of the chicken, shredded cheese and salad dressing.
CHICKEN BLACK BEAN TACO SALAD
I got this out of a cooking light a few years ago. The dressing is amazing-the whole salad is terrific!
Provided by Haversac
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Combine vinaigrette ingredients in a bowl & mix well (or you can toss them all in a food processor & blend.).
- Layer salad ingredients, & top with vinaigrette.
- Enjoy!
- (To make lighter, you can reduce oil to 1 T, and skip the cheese!).
Nutrition Facts : Calories 404.2, Fat 21.1, SaturatedFat 7.3, Cholesterol 64.5, Sodium 491.6, Carbohydrate 25.6, Fiber 8.4, Sugar 2.1, Protein 29.1
BLACK BEAN AND CHICKEN TACOS
Make and share this Black Bean and Chicken Tacos recipe from Food.com.
Provided by blfrtdrtby
Categories Chicken Breast
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Cook chicken until done. Add salsa. Drain beans in a colander and add corn. Run hot water over them to thaw corn and rinse beans. Drain well. Add beans and corn to pan. Mix well and cook until heated through, about 5 minutes.
- Spoon into taco shells and garnish with sour cream, cheese, lettuce, olives, or tomato. We like to crunch up corn chips into a bowl and make it into a taco salad.
CHICKEN, AVOCADO AND BLACK BEAN SALAD
A south of the border salad that take very little time to make. This came from my local news paper many years ago.
Provided by Chef jessica
Categories Chicken
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Pit avocados and dice one; then slice the other.
- In a medium sized bowl, combine diced avocado, beans, chicken, celery/jicama, feta, cilantro and 2 tbsp dressing.
- Spoon onto 4 plates lined with lettuce. Top with 1/4 of sliced avocado, then drizzle with remaining dressing.
Nutrition Facts : Calories 392.5, Fat 26.3, SaturatedFat 5.5, Cholesterol 11.1, Sodium 655.9, Carbohydrate 32.9, Fiber 14.4, Sugar 5.3, Protein 11.3
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
BLACK BEAN CHICKEN SALAD
A refreshing mix of beans, garden veggies and chicken is tossed with a light lime vinaigrette in this satisfying salad that's sure to be a winner on hot summer days! Jean Ecos of Harland, Wisconsin shared the recipe.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 18
Steps:
- In a large serving bowl, combine the lettuce, chicken, beans, tomatoes, green pepper, onion and cheese. In a blender or food processor, combine the vinaigrette ingredients; cover and process until smooth. Pour over salad and toss to coat.
Nutrition Facts : Calories 298 calories, Fat 9g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 672mg sodium, Carbohydrate 26g carbohydrate (0 sugars, Fiber 10g fiber), Protein 28g protein. Diabetic Exchanges
BEAN AND CHICKEN TACO SALAD
Make and share this Bean and Chicken Taco Salad recipe from Food.com.
Provided by Parsley
Categories Poultry
Time 15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, combine chicken, lettuce, onion, beans, avocado and cheese. Toss to combine well.
- Add crushed chips-mix well.
- In a small bowl, combine taco seasoning, cilantro and Thousand Island dressing and stir well.
- Pour over salad and toss to coat.
Nutrition Facts : Calories 793.9, Fat 44.6, SaturatedFat 11.6, Cholesterol 104.4, Sodium 769, Carbohydrate 58.1, Fiber 12.2, Sugar 9.3, Protein 41.4
SHREDDED CHICKEN AND BLACK BEAN TACOS
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
Provided by momhearts3
Categories One Dish Meal
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Whisk together first nine ingredients: tomato sauce, chicken broth, chopped onion, minced garlic, chili powder, cumin, oregano, tumeric, and sugar. Set aside.
- 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.
- 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.
- Warm tortillas in pan: medium heat until you see tortilla bubble slightly. Turn and do the same to the other side.
- 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.
Nutrition Facts : Calories 243.7, Fat 11.7, SaturatedFat 1.7, Sodium 1691.9, Carbohydrate 27.3, Fiber 9.3, Sugar 4.1, Protein 10
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