Description
Great way to prepare a Mexican favorite.
Ingredients
- 1 (15 ounce) can black beans, rinsed and drained
- ¾ cup medium-hot salsa
- ½ cup chopped fresh cilantro
- 1 tablespoon lime juice
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon brown sugar
- ¼ teaspoon cayenne pepper
- 1 tablespoon olive oil
- 1 pound skinless, boneless chicken breast halves
- 4 (7 inch) corn tortillas
- 4 cups shredded lettuce
- ½ cup chopped fresh cilantro
- 1 avocado – peeled, pitted, and sliced (Optional)
- 1 lime, cut into wedges (Optional)
- ¼ cup sour cream (Optional)
Instructions
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Mix black beans
- salsa
- 1/2 cup cilantro
- and lime juice in a bowl; set aside.
- Stir chili powder
- cumin
- coriander
- brown sugar
- cayenne pepper
- and olive oil in a bowl until smooth; rub mixture over chicken breasts.
- Cook chicken breasts on preheated grill until no longer pink in the center and the juices run clear
- 10 to 12 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). While the chicken is cooking
- place tortillas on grill and grill until lightly brown on both sides
- 3 to 5 minutes.
- Transfer chicken to a cutting board and slice into long thin strips. Divide chicken strips over tortillas and top with bean mixture
- lettuce
- and remaining 1/2 cup cilantro. Serve with avocado
- lime wedges
- and sour cream.
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Servings: 4