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Spicy Chicken and Black Bean Tacos

March 18, 2017

Spicy Chicken and Black Bean Tacos


1 pound boneless, skinless chicken breasts

Dry rub, see recipe below

1 1⁄2 Tbsps. olive oil, divided
1 medium onion, chopped
15 oz. can black beans, rinsed and drained
1 medium tomato, chopped
1⁄4 cup minced fresh cilantro, plus whole leaves for garnish
4  eight inch whole-wheat tortillas


Dry Rub:
2 tsps. garlic powder
2 tsps. paprika
2 tsps. thyme
1 tsp. cayenne
1 tsp. black pepper


In a small bowl, mix together all spices, set aside.


Lightly pound each chicken breast to an even 1⁄2 inch thickness. Rub a thick layer of spice mix onto both sides of each chicken breast.   In a large heavy skillet, heat 1 tablespoon oil over high heat until hot, but not smoking. Add chicken and cook until blackened on both sides and cooked through, about 2 to 3 minutes per side. Transfer chicken to cutting board.


Reduce heat to medium and add remaining 1⁄2 tablespoon of oil and onion then cook, stirring to scrape up any brown bits clinging to the bottom of the skillet, until onion is softened, about 1 to 2 minutes. Add beans and cook until heated through, about 2 to 3 minutes. Remove from heat and stir in tomato and minced cilantro.


Place tortillas in a tin pie plate, cover with another tin pie plate and warm in preheated (350 degrees F.) oven for 15 to 20 minutes, until heated through.  Cut chicken on the diagonal into 1⁄2 inch thick slices. Place tortillas on 4 plates. Divide chicken and beans among tortillas. Fold tortillas into cones and top with cilantro leaves.   Makes 4 servings

Posted by The Deedol Collection….aka Granny’s Favorites Cookbooks


From → Uncategorized

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