Chicken Tacos- paired recipe
Time Required: 20 (20 min. total)

PAIRED WITH ALMOND CRUSTED CHICKEN  The extra chicken you saved from the Almond Crusted Chicken will make this dinner come together in a snap, but if you are going to make it alone, simply buy a cooked chicken or fry some up yourself on the stove top.  Since you’re putting a lot in the taco shells, you might want to double layer the tortillas for each taco in order to keep them from tearing.  It really depends on how much you pile on and the sturdiness of your tortillas!


30 oz(s) black beans -- canned or cooked
1/3 cup(s) salsa -- drained if watery
1/3 cup(s) sour cream
2 tsp chili powder
12 corn tortillas
1 1/2 cup(s) shredded cheddar cheese
1 cup(s) spinach -- finely shredded or chopped
1 tomato(es) -- diced
1/2 cup(s) cilantro
3/4 cup(s) avocado(es) -- mashed, or prepared guacamole
2 1/2 cup(s) paired recipe leftovers -- diced or shredded chicken


Prep Work:  Soak/Cook beans if not using canned.  Chop toppings that you will use…see step #4.
1.  Drain beans in a colander, pour into mixing bowl and mash with a spoon, potato masher or electric mixer paddle. (Warm beans mash much better!)

2.  Add salsa, sour cream, chili powder and salt and pepper to taste.  Heat oven to 250 degrees. (Leave salsa container out of refrigerator to get to room temperature for a taco topping later.)

3.  Warm corn tortillas one at a time on a frying pan over medium heat until completely softened. Fold in half while warm and place in ovenproof dish covered with foil.  When finished, fill tortillas with approximately 1/3 cup bean mixture and some chicken. Top with grated cheese, cover with tin foil and keep warm in oven until ready to eat. 

4.  Serve with fresh cut tomatoes, cilantro, finely chopped lettuce or spinach, guacamole and salsa.

Other Suggestions:

* Use beans as a dip with tortilla chips.

* Spread a thin layer of teriyaki sauce on a pre-made pizza crust, then top with beans, cheddar cheese, cilantro, and sauted bell peppers for south of the border flavor.

“Legumes — a class of vegetables that includes beans, peas and lentils — are among the most versatile and nutritious foods available. Legumes are typically low in fat, contain no cholesterol, and are high in folate, potassium, iron and magnesium. They also contain beneficial fats and soluble and insoluble fiber. A good source of protein, legumes can be a healthy substitute for meat, which has more fat and cholesterol.”



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