YOUR SOLIN GENERATED RECIPE
Smoky Chipotle Chicken and Black Bean Tacos
Sautéed chicken and black beans simmered in a smoky chipotle sauce, tucked into charred corn tortillas and topped with a creamy avocado slice.
INGREDIENTS
5 oz chicken breast
0.25 cup canned black beans
2 small corn tortillas
1 tsp extra virgin olive oil
1 tbsp chipotle peppers in adobo sauce
0.25 cup red onion
0.25 cup red bell pepper
0.13 whole avocado
1 tbsp lime juice
1 tbsp fresh cilantro
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Dice the chicken breast into small, bite-sized pieces and season with sea salt and black pepper.
Finely dice the red onion and red bell pepper.
Heat the olive oil in a non-stick skillet over medium-high heat.
Add the onion and bell pepper to the skillet, sautéing for 3-4 minutes until they begin to soften.
Add the chicken to the pan and cook for 5-6 minutes, stirring occasionally until browned and cooked through.
Stir in the black beans and the chipotle peppers in adobo sauce, mashing a few beans to create a thick coating.
Reduce heat to low and simmer for 2 minutes to allow the flavors to meld.
In a separate dry pan or over an open flame, lightly char the corn tortillas for 30 seconds per side until warm and flexible.
Divide the chicken and bean mixture evenly between the two tortillas.
Top each taco with a slice of avocado, a drizzle of lime juice, and fresh cilantro before serving.