Skip to main content

Shredded Chicken and Black Bean Tacos

This is a recipe of Emily's to which we've made a few changes to suit our family preferences.


Ingredients:
              Shredded Chicken
4 chicken breasts (can be frozen or thawed)
1 1/2 cups Pace Medium Salsa
1/4 cup to 1/2 cup brown sugar (to taste)
           Black Beans
2 cans black beans, drained
1/2 cup corn (frozen or canned)
3/4 cup tomato juice
1/4 tsp. cumin
1/8 tsp. garlic
1/8 tsp. onion powder
1/8 tsp. chili powder
1/2 tbs. fresh cilantro, chopped finely (optional)
          Taco Additives
Romaine lettuce, shredded
Shredded cheddar cheese
Sour cream
Fresh tomatoes, chopped 
Tortillas


Directions:
Place all of the shredded chicken ingredients in crockpot.  If using frozen chicken, cook on high for 4 hours, or low for 8 hours.  If using thawed chicken, cook on low for 4 hours. (crockpots vary, so you may have to adjust times or settings to suit your crockpot).  When chicken falls apart easily, it's done.  When it's done, shred chicken, then let simmer in the remaining juices for 10 minutes more or so.  (I find it easier to pull the chicken out of the crockpot onto a large cutting board for the shredding process rather than leaving it in the crockpot and reaching in to shred, but either way is fine as long as you put the chicken back in the crockpot to simmer)


About 15 minutes before serving time, put all of the Black Bean ingredients in a small pot on the stove, bring to a simmer over medium high heat (stirring occasionally), then reduce to low heat.  Place lid on beans, and let simmer until serving time.
While beans are simmering, chop up lettuce and tomatoes, and grate cheese if necessary.  


This is how we assemble, though you are free to go your own way:
1) Start with a warm tortilla
2) Spread a layer of sour cream on tortilla
3) Place a few forkfuls of chicken on sour cream
4) Sprinkle desired amount of cheese on chicken
5)  Put on a few spoonfuls of bean mixture 
6)  Top with lettuce and tomatoes


Feel free to eat with a fork! my tortilla will never close up , and the juicy beans and chicken are sufficiently wet to make quite a mess if you're holding it with your hands.  more power to ya though, whichever way you go!



Comments

Peggy said…
This is a good one. I really like it.
Kristen said…
Jaynee, I'm going to make this for dinner tomorrow. Thanks for posting!

Popular posts from this blog

Chocolate Chip Cookies

You know that elusive, best-ever, chocolate chip cookie recipe?  Yeah I don't know where that is because everyone has a different idea of what the best cookie is.  And that's okay!  Variety is the spice of life.  If you don't love what I love, that's fine! I'll judge and think you're crazy, but we will both survive.  You'll go on loving gross cookies, and I'll go on loving the good stuff.  And we will both, somehow, be happy with that.  If you ever want to try the good stuff, it'll be right here for you.  And so will I.  Maybe.  I'm not as forgiving as these best-ever chocolate chip cookies.... INGREDIENTS: 4 cups all-purpose flour 1 tsp. baking powder 1 tsp. baking soda 1 tsp. kosher salt 3 sticks (or 1 1/2 cups) butter, softened 1 cup granulated suger 1 1/2 cups brown sugar, packed 2 eggs 1 Tbs vanilla extract 1 cup dark chocolate chips 1 cup semi-sweet mini chocolate chips DIRECTIONS: 1) Preheat oven to 350/375 F.  (My oven coo

Pumpkin Coffee Cake

            If you read my previous post, you "heard" me drool over this recipe in the middle of getting to another recipe.  Yeah, when I mentioned pumpkin it made me think of this coffee cake again, and I couldn't help the dribble of drool that escaped out of the corner of my mouth.  Sorry for the details there...                                         Anyway, this is a great use for any pumpkin puree you have, whether it's opened already or not.  It's seriously good.  My daughter even made the semi-blasphemous statement that we should probably just replace pumpkin pie with this cake at thanksgiving this year!  That's going pretty far of course, because you know....TRADITION! TRADITION! (Fiddler on the Roof anyone?). But she's right that it is that good.        You should give it a shot.  If you don't replace generations-old traditions with it, that's okay, but you should consider making it a tradition to have this coffee cake at some point every

Snickers Cake

I just helped with a luncheon for our Stake R.S. conference today. Here are two things we served that were yummy. Snickers Cake 1 chocolate cake mix 1 14 oz bag caramels 1/3 c. milk 1/2 c. butter 1 cup chocolate chips 1/2 c. nuts, chopped 1 c. shortening 1 lb. powdered sugar 1 tsp. vanilla 1 tsp. butter flavoring (you don't necessarily have to use this) 3-4 Tbsp milk 1 c. miniature chocolate chips Mix cake according to package directions. Pour 1/2 of batter into a greased 9 x 13 inch pan. Bake at 350 degrees for 15 minutes. Melt caramels, milk and butter. Pour over baked cake. Sprinkle with chocolate chips and nuts. Spread with remaining cake batter. Bake at 250 degrees for 20 minutes. Increase oven to 300 degrees and bake an additional 10 minutes. When cool, prepare frosting; Beat together shortening, powdered sugar, vanilla and butter flavoring. Stir in enough milk to reach desired consistency. Stir in chocolate chips. Spread over cooled cake. Makes 18 servings.