Live Life to the Fullest!
Chicken Tacos w/ Beans
Prep Time
5 minutes
Prep Notes
Gather Kitchen Tools:
- Box Grater
- Colander
- Cutting Board
- Large Skillet
- Measuring Spoons
- Sharp Knife
- Vegetable Peeler
Cooking Time
15
Yields
8 servings
Ingredients
- 1 medium carrot, small sweet potato, or small zucchini
- ¼ medium head lettuce or greens of choice
- 2 large tomatoes
- 1 (15½-ounce) can low-sodium pinto beans
- Cooking oil
- 1- 2 pounds chicken breast - or protein of choice
- 2 large tomato, diced
- 1 Tablespoon chili powder
- 1/4 teaspoon crushed red pepper flakes - optional
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1 1/2 teaspoon cumin
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 16 taco shells or tortillas - use whole wheat tortillas or non-GMO Corn taco shells
Directions
- Rinse, peel, and grate carrot, sweet potato, or zucchini (if using zucchini, grate but do not peel). Squeeze dry with paper towels.
- Rinse and chop lettuce.
- Rinse, core, and chop tomatoes.
- Dice 1 or 2 avocados
- In a colander, drain and rinse beans.
- Coat a large skillet with enough oil to cover the bottom of skillet. Heat over medium-high heat. Add diced chicken and cook for 5 minutes.
- Add grated veggies, beans, all spices, and seasonings. Stir well.
- Reduce heat to medium. Cook until thickened, about 20 minutes.
- Assemble tacos as desired.
Notes
Optional:
Place above mixture on a bed of greens to enjoy a Taco Salad.
Grated cheese for a topping.
Use any type of beans you like.
Seve over cooked whole grain rice.
Credit
Adapted from Chef John Haddock