Mexican Black Bean and Chicken Tacos
February 18, 2021
This recipe is mouth watering! I created this recipe with a chef from Columbia! We came up with the perfect tacos that have wholesome healthy ingredients and are a winner with the whole family!
This recipe includes making everything from scratch, from the taco shells down to the guacamole and Pico de Galo! Every part of this recipe is DE-LICIOUS! However, you can simplify the recipe and just make the fillings, if you wish ( and use store bought tacos and guacamole). You can get your kids involved in this recipe and make it a fun family activity !
Prep Time50 min total
Cook Time40 min total
Total Time1.5 hr
Servings5-6
Ingredients
- 2 cups whole wheat or spelt flour
- 2 TBSP olive oil
- 2 Tsp salt
- 3/4 cup water
- 2 large chicken breasts
- 1 Litre water
- 1/2 white onion
- 1/4 cup fresh cilantro
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp ground cumin
- 1/2 tsp salt
- 1 TBSP olive oil
- 1 tomato, chopped
- 2 jalapenos, chopped, optional
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1 tsp ground cumin
- 1 tsp paprika
- 2 1/4 cups canned black beans
- 1/2 red onion, chopped
- 1 tomato, chopped
- 1 cup of leftover chicken broth (from cooking chicken)
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1/2 tsp salt
- 2 avocados, peeled, and pitted
- 1/2 tomato, finely chopped
- 1/3 cup red onion, finely chopped
- 1/4 cup fresh cilantro, finely chopped
- 1 TBSP lemon juice
- 1/2 tsp salt
- 1 tsp apple cider vinegar
- 2 tomatoes, chopped
- 1/3 cup red onion, finely chopped
- 1/4 cup cilantro. chopped
- 2 TBSP lemon juice
- 1/4 tsp salt
TACO SHELLS
CHICKEN FILLING, PART 1
CHICKEN FILLING, PART 2
BLACK BEAN FILLING
GUACAMOLE
PICO DE GALLO
Instructions
- 1. Put the flour, salt, and olive oil in a bowl.
- 2. Mix all the ingredients until they are well combined.
- 3. Knead and add the water.
- 4. Knead again until you obtain a united dough and let it rest for 15 minutes.
- 5. Make small balls and knead with a rolling pin to get a thin tortilla.
- 6. Each tortilla should be put in a hot pan until it is a little golden.
- 1. Heat the chicken breast in one liter of water in a 5 qt sauté pan with half white onion and fresh cilantro, 1/2 teaspoon of black pepper, 1 teaspoon of garlic powder, 1 teaspoon of cumin and 1/2 teaspoon of salt.
- 2. When the breast is cooked, shred it, and keep the broth. It will take about 25-30 minutes to cook through. Be careful not to overcook. Cut in the middle to ensure fully cooked. Set chicken aside. Cook black beans and then come back to chicken.
- 1. Using same pan as chicken, sauté chopped red onion until translucent (about 5 min). Add chopped tomatoes.
- 2. Add the Black Beans to pan with a cup of the leftover chicken broth, a teaspoon of cumin and a teaspoon of garlic powder and salt and allow it to reduce until thickened. Add more salt if needed.
- 1. Put shredded chicken back in pan along with remaining ingredients (from part 2). Allow to cook for 5 minutes. Rectify salt and pepper to taste.
- 1. In a small bowl, mash the avocado.
- 2. Finely chop tomato, red onion and cilantro and add it to avocado.
- 3. Add remaining ingredients. Combine.
- 1. Combine all ingredients in a small bowl. Everyone at your table can fill their own taco shells with all the delicious fillings! This will be a hit with your entire family!
TACO SHELLS
CHICKEN FILLING, PART 1
BLACK BEAN FILLING
CHICKEN FILLING, PART 2
GUACAMOLE
PICO DE GALLO
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