Mexican Crock Pot Chicken with Black Beans
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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