Pulled Chicken Tacos with Spicy Black Beans
Pulled Chicken Tacos with Spicy Black Beans requires roughly 1 hour and 15 minutes from start to finish. Watching your figure? This gluten free and dairy free recipe has 649 calories, 39g of protein, and 22g of fat per serving. This recipe serves 4. For $2.16 per serving, this recipe covers 33% of your daily requirements of vitamins and minerals. If you have cayenne pepper, avocado, canned black beans, and a few other ingredients on hand, you can make it. 31 person have made this recipe and would make it again. This recipe is typical of Mexican cuisine. A few people really liked this main course. It is brought to you by Feed Me Phoebe. With a spoonacular score of 86%, this dish is super. If you like this recipe, you might also like recipes such as Breakfast Tacos with Spicy Black Beans and Creamy Avocado, Corn-Crusted Fish Tacos with Jalapeno-Lime Sauce and Spicy Black Beans, and Corn-Crusted Fish Tacos With Jalapeno-Lime Sauce and Spicy Black Beans.
Servings: 4
Preparation duration: 20 minutes
Cooking duration: 55 minutes
Ingredients:
1 teaspoon ancho chile powder
1 avocado, pitted, peeled and thinly sliced
1/2 cup barbecue sauce
2 15-ounce cans black beans, rinsed and drained
1/4 teaspoon cayenne pepper
Cilantro leaves, for garnish
8 6-inch corn tortillas
1 teaspoon cumin
2 tablespoons extra-virgin olive oil
Sea salt
1 pound skinless, boneless chicken thighs
Equipment:
cutting board
microwave
sauce pan
bowl
Cooking instruction summary:
In a medium cast-iron casserole, heat the olive oil. Add the chicken and cook over high heat until nicely browned, about 2 minutes per side. Add the cumin and 1 cup of water; season with salt and bring to a simmer. Cover and cook over low heat until the chicken pulls apart easily with a fork, about 1 hour. Transfer the chicken to a cutting board or bowl and shred, then return to the cooking liquid.Meanwhile, in a small saucepan, combine the black beans with the barbecue sauce, the chile powder, cayenne and 1/2 cup of water; season with salt. Bring to a simmer, then cover and cook over low heat until the beans are very soft and the sauce is thick, about 30 minutes.On a microwave-safe plate, microwave the tortillas at high power for 30 seconds, until soft and pliable. Spoon the beans on the tortillas, top with the chicken, avocado, and cilantro leaves and serve.MAKE AHEAD The chicken and black beans can be refrigerated separately overnight; reheat gently.
Step by step:
1. In a medium cast-iron casserole, heat the olive oil.
2. Add the chicken and cook over high heat until nicely browned, about 2 minutes per side.
3. Add the cumin and 1 cup of water; season with salt and bring to a simmer. Cover and cook over low heat until the chicken pulls apart easily with a fork, about 1 hour.
4. Transfer the chicken to a cutting board or bowl and shred, then return to the cooking liquid.Meanwhile, in a small saucepan, combine the black beans with the barbecue sauce, the chile powder, cayenne and 1/2 cup of water; season with salt. Bring to a simmer, then cover and cook over low heat until the beans are very soft and the sauce is thick, about 30 minutes.On a microwave-safe plate, microwave the tortillas at high power for 30 seconds, until soft and pliable. Spoon the beans on the tortillas, top with the chicken, avocado, and cilantro leaves and serve.MAKE AHEAD The chicken and black beans can be refrigerated separately overnight; reheat gently.
Nutrition Information:
covered percent of daily need
