Name: Chipotle Chicken and Black Bean Tacos
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Cooked chipotle chicken; 0.25 cup Black beans; 1 medium Corn tortillas; 0.13 whole Avocado; 0.5 cup Shredded green cabbage; 1 tbsp Lime juice; 2 tbsp Pico de gallo; 2 tbsp Non-fat Greek yogurt; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0 tsp Olive oil

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Chipotle Chicken and Black Bean Tacos

Sautéed chipotle chicken and earthy black beans tucked into warm corn tortillas with a crisp, zesty cabbage slaw and creamy avocado.

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NUTRITION

Protein

46.3g

Fat

24.1g

Carbs

34.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Cooked chipotle chicken

0.25 cup Black beans

1 medium Corn tortillas

0.13 whole Avocado

0.5 cup Shredded green cabbage

1 tbsp Lime juice

2 tbsp Pico de gallo

2 tbsp Non-fat Greek yogurt

0.25 tsp Sea salt

0.25 tsp Black pepper

0 tsp Olive oil

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PREPARATION

1
In a small mixing bowl, combine the shredded green cabbage with lime juice, sea salt, and black pepper, tossing well to create a zesty slaw.
2
Heat the olive oil in a medium skillet over medium heat.
3
Add the pre-cooked chipotle chicken and rinsed black beans to the skillet, stirring occasionally for 3-5 minutes until heated through.
4
Warm the corn tortillas in a separate dry pan or over a low gas flame until they are soft and slightly charred.
5
Mash the avocado in a small bowl or slice it into thin wedges.
6
Distribute the chicken and bean mixture evenly between the two tortillas.
7
Top each taco with the cabbage slaw, a dollop of Greek yogurt, pico de gallo, and the avocado before serving.