Mexican Black Bean and Chicken Tacos

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 !

Mexican Black Bean and Chicken Tacos

Print
Prep Time50 min total
Cook Time40 min total
Total Time1.5 hr
Servings5-6

Ingredients

    TACO SHELLS
  • 2 cups whole wheat or spelt flour
  • 2 TBSP olive oil
  • 2 Tsp salt
  • 3/4 cup water
  •  
    CHICKEN FILLING, PART 1
  • 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
  •  
    CHICKEN FILLING, PART 2
  • 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
  •  
    BLACK BEAN FILLING
  • 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
  •  
    GUACAMOLE
  • 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
  •  
    PICO DE GALLO
  • 2 tomatoes, chopped
  • 1/3 cup red onion, finely chopped
  • 1/4 cup cilantro. chopped
  • 2 TBSP lemon juice
  • 1/4 tsp salt

Instructions

    TACO SHELLS
  • 1. Put the flour, salt, and olive oil in a container.
  • 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. After that, make small balls and knead with a rolling pin to get a thin tortilla.
  • 6. Each tortilla should be put in the hot pan until it is a little golden, which means they are ready to eat.
  •  
    CHICKEN FILLING, PART 1
  • 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.
  •  
    BLACK BEAN FILLING
  • 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. Rectify Salt if needed.
  •  
    CHICKEN FILLING, PART 2
  • 1. Put shredded chicken in pan along with remaining ingredients (from part 2). Allow to cook for 5 minutes. Rectify salt and pepper to taste.
  •  
    GUACAMOLE
  • 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.
  •  
    PICO DE GALLO
  • 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!
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