Crispy Chicken Black Bean Tacos

7 Jan

Crispy Chicken Black Bean Tacos
We seriously love us some tacos around here and would probably eat them once a week without complaints. The only way we differ is that I prefer corn tortillas and Joel prefers flour. I usually have each available so that we are both happy but Joel totally jumped on the corn train when I served these.

I usually fry the corn tortillas then fill them but with this recipe, you place the tortilla in the hot oil, fill and fry. They were incredibly crispy and satisfying and though I made them weeks ago, I am still dreaming about them.
Crispy Chicken Black Bean Tacos
This recipe is from Cornerstone Cooking, the cookbook of food blogger Nick of macheesmo.com. I am an avid follower and really enjoy all of the unique, creative recipes he shares on his blog. Make sure you check it out!

Crispy Chicken Black Bean Tacos
recipe adapted from Cornerstone Cooking via Endless Simmer

2-3 large chicken breasts (I used polo asada from Trader Joe’s), cooked and thinly sliced
1 cup black beans, cooked
1/4 cup red onion, minced (I omitted these)
1/1 tsp. cumin
1/1 tsp. paprika
2 Tbsp. cilantro, chopped
4-6 ounces pepper jack cheese, grated
2 Tbsp. olive oil
1 avocado, sliced
Pinch of salt and pepper
8 corn tortillas
Hot sauce
Salsa
Sour cream

1.  In a medium bowl, add beans along with red onion, cilantro, and spices. Add a pinch of salt and lightly mash all of the ingredients together. Grate your cheese and have it ready as well.

2. In a large, non-stick skillet or cast iron skillet, add a few tablespoons of oil and heat over medium-high heat.

3. Add one corn tortilla at a time and let each get hot in the oil for a few seconds. Then add about 1/8 cup of the bean filling to one half of the tortilla. Top with a few slices of chicken and a sprinkle of grated cheese. Be careful not to overfill or they will not fold.

4. Using a spatula, carefully fold the tortilla over so it forms a shell. Press down lightly on the tortilla so it holds its shape.

5. As the first tortilla cooks, move it to the side and do a second one. Depending on the size of your pan, you should be able to get 2 or 3 tacos at once. If you have a griddle you can do even more at once.

6. Cook each taco for about 3 minutes per side until they are nicely browned and crispy.

7. When flipping the taco to cook on the other side, use a spatula and flip the taco toward the fold so the filling doesn’t fall out.

8. Serve tacos with toppings like hot sauce, salsa, avocados and sour cream.

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2 Responses to “Crispy Chicken Black Bean Tacos”

  1. Lloyd Ross January 23, 2013 at 9:45 am #

    I made a quarter of the quantity and found I needed a fair bit more water. Also needed double the amount for each tortilla – may have been as I was using gluten free flour though and it’s tricky to roll things out really thin. I rolled the tortillas out between grease proof paper and managed to get them fairly thin that way – don’t think I would have managed otherwise. Also helps lots to have someone cook the tortillas and someone else roll. The rolling is a big job! With the gluten free version I would not have been able to roll them out before hand – they needed to go straight into the pan once off the greeseproof paper or they would have torn. May be the lack of gluten though… Did one set with xanthum gum and one without – didn’t really notice the difference. I have really been missing tortillas and this is a great recipe – will certainly be making again.

Trackbacks/Pingbacks

  1. Mexican Rice « Meg's Everyday Indulgence - January 28, 2013

    [...] and it involves ingredients I always have in the kitchen. I served this alongside those delicious Crispy Chicken Black Bean Tacos and it was the perfect [...]

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