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 BLACK BEAN SOFT TACOS
Whip up a fiesta for dinner in just 30 minutes!
Provided by Old El Paso
Categories Tacos
Time 30m
Yield 12
Number Of Ingredients 11
Steps:
- In medium saucepan, make rice as directed on package, omitting margarine.
- Meanwhile, in non-stick skillet, heat oil over medium-high heat until hot (1-2 minutes). Add chicken and cook 3 to 5 minutes, stirring occasionally, until no longer pink. Stir in taco seasoning mix and water. Cook and stir about 5 minutes until most of liquid is absorbed.
- Stir chicken mixture, beans, pepper, onions and cilantro into hot rice mixture. If necessary, cook until hot, stirring occasionally.
- Warm tortillas acording to package directions. Fill each tortilla (or hard taco shell) with chicken-rice mixture. Top with cheese and taco sauce (or salsa) and sour cream or guacamole.
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.
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
CHICKEN 'N' BEAN TACOS
These flavorful tacos are a wonderful change of pace from regular tacos. My family loves the combination of black beans, chicken and tomatoes.-Wendy Hines, Chesnee, South Carolina
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 1 dozen.
Number Of Ingredients 10
Steps:
- In a nonstick skillet, saute chicken, onion and garlic until juices run clear. Stir in beans, parsley, cumin and pepper; heat through., Spoon 1/3 cup down the center of each tortilla; sprinkle with cheese and tomatoes. Fold in half; serve immediately.
Nutrition Facts : Calories 146 calories, Fat 2g fat (0 saturated fat), Cholesterol 22mg cholesterol, Sodium 228mg sodium, Carbohydrate 20g carbohydrate (0 sugars, Fiber 0 fiber), Protein 13g 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
CILANTRO LIME CHICKEN TACOS WITH A MANGO AND BLACK BEAN SALSA
A lovely summery chicken taco with a refreshing salsa, courtesy of "for the love of cooking" site.
Provided by MarraMamba
Categories Poultry
Time 35m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Place first 8 ingredients in a large zip lock back and combine thoroughly. Add the chicken breasts and mix until the breasts are evenly coated. Place in the refrigerator to marinate for 2-4 hours.
- Peel and chop the mango. Rinse and drain the black beans. Chop the green onions, jalapeno and cilantro. In a small bowl, combine the lime juice and cumin until well mixed. Place the mango, black beans, green onions, cilantro, and jalapeno in a large bowl. Pour the lime/cumin mixture over and mix gently. Taste - add more lime juice if needed.
- Grill chicken breasts until thoroughly cooked. Let the meat rest for at least 5 minutes before slicing into thin slices. Place the corn tortillas in a panini grill for 30 seconds (or cook them in a dry skillet on each side for 45-60 seconds). Layer the warmed tortilla with sour cream, sliced chicken, cotija cheese, mango and black bean salsa. Serve with a side of guacamole and salsa. Enjoy.
CHICKEN AND BLACK BEAN TACOS - WEIGHT WATCHERS RECIPE
Make and share this Chicken and Black Bean Tacos - Weight Watchers Recipe recipe from Food.com.
Provided by CazMo
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F.
- Spray a nonstick baking sheet with cooking spray.
- Crumple two large sheets of aluminum foil into two 4-inch high, 12-inch-long rectangles and place on the baking sheet.
- Drape the tortillas over the foil to form taco shells.
- Bake until golden, about 8 minutes.
- Let cool over the foil about 5 minutes.
- Meanwhile, brown the chicken in a nonstick skillet.
- Stir in the black beans and salsa and heat to serving temperature.
- Fill the taco shells with the chicken mixture, then top the tacos with the tomatoes, lettuce, scallions, cheese and sour cream.
- Serve immediately.
Nutrition Facts : Calories 197.2, Fat 6.5, SaturatedFat 3.4, Cholesterol 51.9, Sodium 492.1, Carbohydrate 14.3, Fiber 5.1, Sugar 2.2, Protein 20.3
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