Black Bean Chicken Tacos
TOTAL TIME: Prep: 30 min. Cook: 15 min.
YIELD: 8 servings.
While growing up, I developed a love of cooking from scratch. Friends and family are delighted when I present my homemade tortillas so they can assemble theses tasty tacos. —Teresa Obsnuk, Berwyn, Illinois
Ingredients
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2 cups all-purpose flour
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1 teaspoon baking powder
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1-1/2 teaspoons ground cumin, divided
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2 tablespoons shortening
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1/2 cup plus 1 tablespoon warm water
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1 pound boneless skinless chicken breast, cubed
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2 cups salsa
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1 can (15 ounces) black beans, rinsed and drained
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1 teaspoon onion powder
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1/2 teaspoon chili powder
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Shredded lettuce, shredded cheddar cheese, chopped ripe olives, sour cream and additional salsa, optional
Directions
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1.
In a large bowl, combine the flour, baking powder and 1/2 teaspoon cumin. Cut in shortening until crumbly. Stir in enough water for mixture to form a ball. Knead on a floured surface for 1 minute. Cover and let rest for 20 minutes.
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2.
Meanwhile, in a large skillet, combine the chicken, salsa, beans, onion powder, chili powder and remaining cumin. Cover and simmer for 15-20 minutes or until chicken juices run clear.
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3.
For tortillas, divide dough into eight balls; roll each ball into an 8-in. circle. In an ungreased skillet, cook tortillas, one at a time, until lightly browned, about 30 seconds on each side.
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4.
Layer between pieces of waxed paper or paper towel; keep warm. Spoon chicken mixture over half of each tortilla and fold over. Serve with lettuce, cheese, olives, sour cream and salsa if desired.
Nutrition Facts
1 taco (calculated without optional toppings): 267 calories, 5g fat (1g saturated fat), 31mg cholesterol, 421mg sodium, 36g carbohydrate (3g sugars, 3g fiber), 17g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1 vegetable, 1 fat.
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