| Ingredients: |
Directions:
Mexican Crock Pot Chicken with Black Beans Serves 2 2 boneless skinless chicken thighs 1/3 of 1.25-oz. package taco seasoning mix 1 16-oz. can black beans, rinsed and drained 1/3 small red onion, chopped 1 teaspoon chili powder 1 teaspoon ground cumin Vegetable oil, as needed 3 tablespoons chopped cilantro 1 tablespoon lime juice Salt to taste 4 6-inch flour tortillas, warmed (whole wheat, if available) Salsa, your favorite brand Place chicken and taco seasoning in a crock pot and cook till tender and easily shreddable, about 7 hours on low. In a bowl, toss together beans, onion, chili powder and cumin. Heat a skillet over medium-high heat, then film with a little oil; stir-fry bean mixture until heated through, about 3 to 4 minutes. Toss bean mixture with chopped cilantro, lime juice and salt to taste. Serve shredded chicken and beans on warmed tortillas; garnish with salsa. Per Serving: 808 Calories; 19g Fat; 39g Protein; 117g Carbohydrate; 18g Dietary Fiber; 57mg Cholesterol; 1880mg Sodium. Exchanges: 7 1/2 Grain (Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other. Note: sodium content will be much less than this if you rinse and drain your beans. SERVING SUGGESTIONS: Serve with baked tortilla chips and guacamole. |
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