Chicken and Spicy Black Bean Tacos

Chicken and Spicy Black Bean Tacos

I’m still not feeling well, so my diet consists of bananas, rice, applesauce, and toast.  I did not subject my husband to the same dinner.  Instead, I made him some chicken and spicy black bean tacos.  This recipe worked for me because the majority of the work is done by the Crock Pot, allowing me to rest before I head back to work tomorrow.

Usually when I make tacos at home, I use beef because I thought it was easier (because let’s be honest with ourselves, if we are making tacos, we aren’t looking to put a lot of effort into dinner-which is OKAY!). You can cook your chicken any way you would like, but I found the Crock Pot to be simple and a “throw and go” meal.  Also note that the original recipe did NOT call for onion, but I added it because A) we had it and B) we love onions.

Taco Shells

Ingredients

1 can (15 oz.) black beans, rinsed and drained

1 can (10 oz.) tomatoes with mild green chiles, drained

1 medium onion, chopped

1 1/2 teaspoons chili powder

3/4 teaspoon ground cumin

1 teaspoon extra-virgin olive oil

12 oz boneless, skinless chicken breasts, rinsed and patted dry

12 crisp corn taco shells

Optional toppings: shredded lettuce, diced tomatoes, shredded cheese, sour cream, ripe olives

Chicken Rub

Directions

  1. Coat Crock Pot slow cooker with non-stick cooking spray.  Add beans and tomatoes with chiles.
  2. Blend chili powder and cumin with 1 teaspoon oil and rub onto chicken breasts (I put these ingredients in a large bowl and used my hands).
  3. Place chicken in Crock Pot slow cooker.  Cover and cook on HIGH for 1 3/4 hours.
  4. When you have 30 minutes left on the timer, add your onions (Although, I prefer mine slightly crunchy in my taco.  If you prefer them soft, add them when you place bean mixture in Crock Pot).
  5. Remove chicken and slice.  Bean Mixture
  6. Transfer bean mixture to bowl using slotted spoon (the original recipe calls to add 1 tablespoon oil to this mixture.  Mine was moist enough, so I did NOT add it.  Rebellious, I know).
  7. To serve, warm taco shells according to package directions.
  8. Fill with equal amounts bean mixture and chicken.
  9. Toppings as desired.

Taco

Emily

Original Recipe:  Crock Pot, The Original Slow Cooker:  Slow Cooker Bible, pg. 130.

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