YOUR SOLIN GENERATED RECIPE
Smoky Chipotle Chicken and Black Bean Tacos
Sautéed chicken and black beans simmered in a smoky chipotle sauce, served in a warm tortilla with creamy avocado and zesty lime.
INGREDIENTS
5 oz Chicken breast
0.25 cup Black beans
1 medium Corn tortilla
1 tsp Olive oil
0.25 whole Avocado
1 tbsp Chipotle peppers in adobo sauce
0.25 cup Red onion
0.5 cup Bell pepper
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tbsp Fresh cilantro
0.5 whole Lime
PREPARATION
Dice the chicken breast into bite-sized pieces and season evenly with sea salt and black pepper.
Heat the olive oil in a medium skillet over medium-high heat.
Add the diced red onion and bell pepper to the skillet, sautéing for 3 to 4 minutes until they begin to soften.
Add the chicken to the skillet and cook for 5 to 6 minutes, stirring occasionally, until the chicken is browned and cooked through.
Stir in the black beans and the chipotle peppers in adobo sauce, allowing the mixture to simmer for 2 to 3 minutes so the flavors meld.
While the filling simmers, warm the corn tortilla in a separate dry pan over medium heat for 30 seconds per side until pliable.
Spoon the chicken and bean mixture into the center of the warm tortilla.
Top the taco with sliced avocado and fresh cilantro, and serve with a fresh lime wedge for squeezing over the top.