Best Shredded Chicken And Black Bean Tacos Recipes

BLACK BEAN CHICKEN TACOS

Steps:

• 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., 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., 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. , 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.

SHREDDED CHICKEN TACOS

Steps:

• 1. In medium bowl, mix together tomato sauce, vinegar, garlic, chili powder, cumin, oregano, and sugar. Season with adobo; set aside. 2. Heat oil in large skillet over medium-high heat. Season chicken with adobo. Cook chicken, turning once, until light golden brown on both sides, about 5 minutes. Add reserved tomato sauce mixture to pan; bring to a boil (be careful, the tomato sauce can splatter). Lower heat to medium low. Simmer, covered, until cooked through (thermometer will register 170 degrees F when inserted into thickest part of breast), flipping once, about 20 minutes. 3. Transfer chicken to cutting board; reserve sauce in pan. Remove and discard bones and skin. Using two forks, shred chicken breast. Transfer chicken to skillet with sauce, mixing to combine; continue to cook until sauce reduces and blends into chicken, and mixture begins to caramelize, about 10 minutes more. 4. Transfer chicken mixture to serving bowl. Spoon into warmed corn tortillas. Garnish with lettuce, tomatoes, avocados and/or onions, if desired. Sprinkle with hot sauce, if desired.

SLOW-COOKER CHICKEN & BLACK BEAN TACOS

Steps:

• In a small bowl, combine the first 5 ingredients; stir in seasonings. Place chicken in a 3-qt. slow cooker; add pineapple mixture. Cook, covered, on low 4-5 hours or until chicken is tender., Remove chicken; cool slightly. Shred meat with 2 forks; return to slow cooker. Stir in beans. Cook, covered, on low 15-20 minutes longer or until heated through. Using a slotted spoon, serve chicken mixture in tortillas with toppings.

SHREDDED CHICKEN AND BLACK BEAN TACOS

Steps:

• Whisk together first nine ingredients: tomato sauce, chicken broth, chopped onion, minced garlic, chili powder, cumin, oregano, tumeric, and sugar. Set aside.
• In a large frying pan add olive oil, heat to medium/medium-high and add chicken. Season generously with salt and add garlic powder, onion powder, pepper, and briefly saute, 2-5 minutes.
• Add drained and rinsed beans and bowl of sauce to pan. Stir together and let come to a high simmer. Stir occasionally and let reduce, about 10 minutes.
• Warm tortillas in pan: medium heat until you see tortilla bubble slightly. Turn and do the same to the other side.
• Serve chicken-bean mixture in warmed tortilla with shredded cheddar or any other addition that pleases you. Some good additions are corn, lettuce, tomato, hot sauce, avocado.

"NEXTOVER" CHICKEN TACOS WITH QUICK REFRIED BEANS

Steps:

• Pull meat from chicken; discard skin. Warm chicken and salsa in a large skillet over medium-low heat until heated through.
• Meanwhile, heat oil in a medium skillet over medium. Cook garlic, stirring occasionally, until softened, about 1 minute. Add beans, salt, and 1/2 cup water and cook, stirring and crushing beans with the back of a large spoon, until warmed through and creamy, about 3 minutes. Let sit until ready to use.
• Working one at a time, warm tortillas with tongs directly over a gas burner, turning often, until lightly charred and puffed in spots, about 1 minute per side. (Alternatively, wrap tortillas in foil and heat in a 350°F oven until warmed through, or wrap in damp paper towels and microwave in 20-second bursts until warm.) Transfer to a plate and cover with a kitchen towel to keep warm.
• Fill tortillas with chicken and top with avocado, slaw, and cilantro. Serve with lime wedges, hot sauce, and refried beans alongside.

PULLED CHICKEN & BLACK BEAN CHILLI

Steps:

• Heat the oil in a shallow saucepan or casserole dish with a lid. Tip in the onions and cook over a medium-low heat for 5 mins until softened. Add the chicken and turn up the heat to medium. Stir in the garlic, a small pinch of sugar, the oregano, cumin seeds and some seasoning. Cook for a couple of minutes, then add the chipotle and cook for a few minutes more. Pour in the passata, 100ml water and add the stock. Season and bring to a simmer.
• Cover with a lid and cook for 40-50 mins, stirring occasionally until the chicken is tender. Shred the chicken into the sauce using two forks, then stir through the beans. Simmer for 5 mins more, then turn off the heat. Squeeze in the lime juice. Can be kept chilled for three days and frozen for up to two months. Defrost thoroughly and reheat. Serve with rice or tortilla wraps, and some coriander, feta, lime wedges and red onion on the side, if you like.