Chicken and Spicy Black Bean Tacos

Ingredients:
1 15-ounce can black beans
1 10-ounce can tomatoes with green chiles
1 1/2 teaspoons chili powder
1/2 teaspoon ground cumin
2 boneless, skinless chicken breast halves
Soft taco-size tortillas

Directions: 
  1. Coat slow cooker with cooking spray.
  2. Add beans, tomatoes, chili powder, ground cumin, and olive oil and stir until well-blended.
  3. Add chicken and cover with the black bean mixture.
  4. Cover and cook on low for 4 hours.
  5. Shred chicken with a fork while still in the slow cooker
  6. Serve in warm tortillas, crispy taco shells, or over lettuce
Note: Black bean and chicken mixture freezes well and is great for left overs.

Source: Slow Cooker Bible by Crock Pot

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