Alright, these tacos are heavenly. I made them a few weeks ago in efforts to break into the bean arena. They were a success, even with the kiddos. The recipe calls for corn tortillas, but I used flour because I like them way better. The taco toppings we used were sour cream, cheddar cheese, lettuce, and AVOCADO. The avocado made them so good! Happy painting...I mean cooking.
2 large chicken breasts
2 Tbsp olive oil
1 onion, diced
1/2 tsp kosher salt
1 15 oz can pinto beans, drained and rinsed
1 4 oz diced green chiles
1 tsp kosher salt
A few grinds black pepper
3/4 tsp garlic powder
1/2 tsp cumin
1/4 tsp chili powder
Corn tortillas for serving
In a large pot of boiling water, boil chicken breasts until cooked through, about 15 minutes. Remove chicken from water and set aside to cool. Once cooled, shred chicken into bite-size pieces, discarding fat. Set shredded chicken aside.
In a large skillet over medium high heat, add olive oil. Once oil runs quickly in the pan, add onion and 1/2 tsp salt. Saute onion until softened and lightly browned. Add shredded chicken, pinto beans, green chiles, 1 tsp salt, pepper, garlic powder, cumin and chili powder. Gently stir to combine, being sure to not smash the beans. Cook until beans are heated through, stirring occasionally, about 5 minutes.
Serve chicken in tacos shells with tacos toppings.
Yields 6 servings.
This recipe is brought to you from the genius cooking mind of Rookie-Cookie.