Tuesday, May 22, 2012

Chicken & Black Bean Tacos

I made this for the first time yesterday. I adapted it from a recipe found online, and it was easy and delicious. My kiddos could make it alone, with basic adult supervision. I advise drinking milk with this meal, and offering a fruit for dessert in order to hit all of your food groups. Also, if you don't like spicy foods, you can skip the vinegar and chili powder.

Chicken & Black Bean Tacos

This meal served my family of five, with enough leftovers for everyone to each lunch the next day.

Not my photo, but almost
exactly what it looked like.
Black Beans, 2 cans
Chicken, 4 breasts, or the equivalent
Chili Powder, 1 tablespoon
White Vinegar, 1 cup*
Shredded Cheese, 8 ounces
Diced Tomatoes w/ Green Peppers, 1 can
Lettuce, 1 Small Package
Multigrain Flour Tortillas, 10-pack
Sour Cream, To Taste

1. Mix the chili powder and vinegar in a large bowl.
2. Boil/bake/broil/etc. the chicken breasts until they are fully cooked.
3. Shred the chicken within that bowl, so all of the pieces get some seasoning.
4. With a separate bowl, combine the black beans, chicken, and tomatoes.
5. Heat. (About five minutes on the stove or three minutes in the microwave.)
6. Serve with shredded cheese, lettuce, sour cream, and tortillas.

*So someone asked me to explain why I used so much white vinegar, compared to the little bit of  chili powder. The deal is that vinegar breaks down protein fibers, so it helps tenderize the chicken and helps the chicken 'open up' to the other flavors. There's only a little chili powder because chili powder is very strong, and because I wanted the chicken to taste like more than that. Once you're heating it, the chicken will absorb the other flavors, so it will taste alot better than just chili powder + chicken.

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