"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.
CHICKEN AND REFRIED BEANS BURRITOS
Make and share this Chicken and Refried Beans Burritos recipe from Food.com.
Provided by Mr.MojoRisin
Categories Chicken Breast
Time 40m
Yield 4 Burritos, 3-4 serving(s)
Number Of Ingredients 12
Steps:
- Trim breast and pound to 1/4 inch cutlets. Completely coat cutlets in a 50/50 mixture of Chili Powder and Cumin. In a large pre-heated oil-coated skillet, fry cutlets until cooked through over med-high heat. Let cutlets cool for 10-15 minutes then cut into bite-size strips.
- Heat Refried Beans over low heat while letting chicken cool and cutting vegetables.
- Dice tomato into bite-size pieces. Mince onion and jalapenos (seeded or not depending on your heat preference).
- When chicken is able to be handled comfortably and beans are heated through, you can begin assembly. Spread 1/4 of the refried beans on one side of tortilla leaving about a 1/2 to 1 inch of uncoated tortilla around the edges. Fill the center of bean coated tortilla with chicken, tomatoes, onions, jalapenos, and cheese. Roll up the tortilla into the shape of a burrito.
- In a large skillet (Preferably cast iron, but not necessary) preheated to medium and sprayed with PAM or lightly coated with butter, placed burritos in the pan with the folds face down. Cover and fry for about 5 minutes. Flip and cook for 5 more minutes while covered. Tortilla shell should become nicely toasted.
- Serve with Salsa and or Guacamole on the side. I also make some Spanish rice to go along with this dish as well. Enjoy!
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
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