YOUR SOLIN GENERATED RECIPE
Smoky Chipotle Chicken and Black Bean Tacos
Sautéed chicken breast and black beans simmered in a smoky chipotle sauce, served in warm corn tortillas with a cooling dollop of Greek yogurt.
INGREDIENTS
4.5 oz chicken breast
0.25 cup black beans
2 small corn tortillas
1 tbsp chipotle peppers in adobo sauce
1 tsp extra virgin olive oil
0.25 cup red onion
0.25 cup bell pepper
0.13 whole avocado
2 tbsp plain Greek yogurt
1 tsp lime juice
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh cilantro
PREPARATION
Dice the chicken breast into small, bite-sized pieces and season with sea salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat.
Add the diced red 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 until browned and cooked through.
Stir in the chipotle peppers in adobo and the rinsed black beans, reducing heat to low and simmering for 2 minutes to allow flavors to meld.
While the filling simmers, lightly toast the corn tortillas in a separate dry pan or directly over a low gas flame until warm and pliable.
Divide the chicken and bean mixture evenly between the two tortillas.
Top each taco with a slice of avocado, a dollop of Greek yogurt, a squeeze of lime juice, and fresh cilantro.