Thursday, May 27, 2010

Steph's Spicy Chicken Tacos and Black Beans

So I've been doing enough cooking that I'm really getting a feel for what tastes good and how to add dimensions of flavor to otherwise boring dishes. Now, it's not like making tacos is difficult, but I thought I would just try something new without a recipe for today's meal. And it was a huge hit! Nick said these are the best homemade tacos he's ever had and I have to agree. The chicken was moist and spicy, the cilantro was bright, and the avocado was creamy. Add in yummy and good-for-you black beans and you've got a winner! This one is going in my "permanent file."

Steph's Spicy Chicken Tacos and Black Beans

1 10-ounce can hot Ro-Tel tomatoes and peppers
1 15-ounce can black beans
3 chicken breasts, cooked and shredded
Taco seasoning
Hot sauce
1 avocado
A bunch of cilantro
Sour cream
Shredded sharp cheddar cheese
Taco shells

Cook taco shells according to the package directions. Blend Ro-Tel in a blender or food processor until it's a smooth consistency (I don't like chunks, so if you are chunky fan, skip this step). Add blended Ro-Tel to a large skillet over medium-high heat. Add in chicken, 1/4 cup of taco seasoning, and 2/3 cup water. Let it simmer until the liquid has been absorbed into the chicken. Meanwhile, in a medium saucepan, add black beans, a couple of shakes of hot sauce and some taco seasoning (I just did this to taste, so no measuring). Cook until heated through then mash beans with a potato masher to thicken. Don't go too crazy here-you only need to mash enough to thicken. Not all the beans should be mushed.

While everything is cooking, cut up slices of avocado and do a rough chop through a bunch of cilantro leaves. Then assemble your tacos. I like to start with the chicken, then the cheese and lettuce, topped with avocado, cilantro, and sour cream. Nick's a bit of crazy person and puts his avocado on the bottom, topped with beans and chicken. Weirdo. But any way you like it, these are GOOD!

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