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

  1.  Rinse, peel, and grate carrot, sweet potato, or zucchini (if using zucchini, grate but do not peel). Squeeze dry with paper towels.
  2.  Rinse and chop lettuce. 
  3.  Rinse, core, and chop tomatoes.
  4.  Dice 1 or 2 avocados
  5.  In a colander, drain and rinse beans.
  6.  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.
  7.  Add grated veggies, beans,  all spices, and seasonings. Stir well.
  8.  Reduce heat to medium. Cook until thickened, about 20 minutes.
  9.  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