Name: Shredded Chicken and Black Bean Tacos
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Shredded rotisserie chicken breast; 0.25 cup Canned black beans; 2 medium Corn tortillas; 0.25 whole Avocado; 2 tbsp Fresh salsa; 1 tbsp Fresh cilantro; 0 tsp Avocado oil; 0.25 tsp Ground cumin; 0.25 tsp Chili powder; 0.25 tsp Sea salt; 0.5 whole Lime

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

YOUR SOLIN GENERATED RECIPE

Shredded Chicken and Black Bean Tacos

Sautéed rotisserie chicken and black beans seasoned with smoky spices, served in warm corn tortillas with a creamy avocado finish.

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NUTRITION

Protein

51.1g

Fat

23.0g

Carbs

45.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Shredded rotisserie chicken breast

0.25 cup Canned black beans

2 medium Corn tortillas

0.25 whole Avocado

2 tbsp Fresh salsa

1 tbsp Fresh cilantro

0 tsp Avocado oil

0.25 tsp Ground cumin

0.25 tsp Chili powder

0.25 tsp Sea salt

0.5 whole Lime

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PREPARATION

1
Rinse and drain the canned black beans thoroughly in a fine-mesh sieve.
2
Heat the avocado oil in a medium non-stick skillet over medium heat.
3
Add the shredded rotisserie chicken, black beans, ground cumin, chili powder, and sea salt to the skillet.
4
Sauté the mixture for 3 to 4 minutes, stirring frequently, until the chicken is heated through and the spices are fragrant.
5
While the chicken warms, toast the corn tortillas in a separate dry skillet over medium-high heat for 30 seconds per side until pliable.
6
Slice the avocado into thin wedges and roughly chop the fresh cilantro leaves.
7
Divide the chicken and bean filling evenly between the two warm tortillas.
8
Top each taco with the avocado slices, fresh salsa, and chopped cilantro.
9
Finish with a bright squeeze of fresh lime juice over both tacos and serve immediately.