Tuesday, October 19, 2010

Southwestern Chicken & Black Bean Tacos (Rachael Ray)

This recipe is one of our favorites from Rachael Ray's Classic 30-Minute Meals Cookbook. We just love this dish, and we only had to make a few easy changes to make it GF. The recipe below is our slight modifications on Rachael's original. Rachael's recipe is actually for large flour burritos, but we can only find small corn tortillas around us - so this dish is more of a taco for us! Enjoy - it's amazingly delicious!!

·3 boneless, skinless chicken breasts
·1 tsp. ground cumin
·1 tsp. chili powder
·1 ½ tsp. hot sauce
·½ medium onion, chopped
·2 tsp. minced garlic
·1 15-oz. can of black beans, drained and rinsed
·⅓ cup bbq sauce (we've been using honey bbq sauce since it's what we have open, but Rachael's recipe calls for smoky)
·Salt and pepper to taste
·Shredded lettuce, as needed for each taco
·3 green onions, thinly sliced
·1-2 tomatoes, chopped, as needed for each taco
·Sour cream, as needed for each taco
·Corn tortillas

Dice chicken before cooking and place into a large bowl. Heat a skillet with EVOO. Season with cumin, chili powder, and hot sauce. Place chicken in the skillet and cook until done. In another skillet, cook the onions and garlic until tender. Add black beans and bbq sauce to the pan with the onions and garlic. Once the chicken is finished, add it to the skillet with beans and bbq. Season with salt and pepper and cook until it's well heated.

For the corn tortillas, heat a non-oiled skillet on medium-high heat. Place tortilla shells, individually, in the hot skillet and cook each side for 10-15 seconds. Once the tortillas are heated, add the southwestern chicken & black bean mixture. Garnish with the toppings of your choice (lettuce, green onions, tomatoes, and/or sour cream).

I've also shared this recipe on: Seasonal Sundays