Last night's dinner was super-yummy, and really quick. I had it on the table in 20 minutes or so. For a healthier version, check out the link to make your own taco seasoning. Adding some chopped peppers with the onion would be great, too.
Quick Chicken & Black Bean Tacos
1 lb Boneless chicken breasts
1 yellow onion, chopped
1 can Rotell
1 can black beans
1 packet taco seasoning (we use Old El Paso) or Make Your Own
1/2 cup chicken broth
Serve with:
Tortillas - I had soft taco size flour tortillas, but whatever size you prefer, corn or flour.
Mexican blend shredded cheese
Sour cream
Heat oil in large saute or chef's pan until it shimmers (make sure to swirl oil to coat entire pan). Carefully trim the chicken breasts, place them in the pan, and cover. Cook for four minutes on each side, or until juices run clear (thicker breasts may take longer). Remove to cutting board and allow to cool. Shred with fork.
Add onion to the same pan and cook for four minutes, stirring often. Add Rotell and beans and cook for two more minutes. Add chicken, seasoning, and broth, and stir carefully and thoroughly to mix. Cover, reduce heat, and simmer for at least five minutes, stirring occasionally.
Serve with warm tortillas, sour cream, and cheese, and everyone can make their own tacos! :-) As always, the leftovers are great for lunch.
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