Thursday, March 10, 2011

Sarah's March Meal - Chicken and Black Bean Taco Filling

2 T olive oil
1 to 1 1/2 lbs chicken
1 t. cumin
1/2 t. salt
1/4 t. pepper
1/2 lb fully cooked black beans
1 bag frozen corn
1 large jar salsa
1/2 c. water
1 t. cumin
1/2 t. chili powder
1/2 t. salt

Heat olive oil in a large skillet. Season chicken with 1 t. cumin, 1/2 t salt and 1/4 t.pepper.  Add chicken to skillet. Cook until chicken is fully cooked.  Remove chicken and shred, and return to pan.  Add all remaining ingredients. Bring to a boil and simmer for 5 min. 

You can freeze at this point or just serve it in tortillas with shredded cheese for tacos.

Can be used as a taco filling, but there are other options as well.  Use it over chips for Nachos. Quesadillas.  Mexican Lasagna. Served over rice with shredded cheese on top. Mexican pizza topping. With Scrambled eggs for breakfast burritos. Taco Salad. Thinned with 1 can tomato sauce and 1 1/2 c chicken stock, plus some extra spices and tortilla chips for Chicken Tortilla soup.

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