One-Pan Chicken & Black Bean Tacos

Name: One-Pan Chicken & Black Bean Tacos with Creamy Slaw, Pickled Onion & Red Pepper Crema
Total time: 20 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 unit Red Onion; 1 unit Lime; 1 unit Black Beans; 1 tablespoon Southwest Spice Blend; 1 unit Tex-Mex Paste; ¼ ounce Cilantro; 4 ounce Shredded Red Cabbage; 2 tablespoon Mayonnaise; 6 unit Flour Tortillas; ¼ cup Monterey Jack Cheese; 2 tablespoon Smoky Red Pepper Crema; 1 teaspoon Olive Oil; 1 tablespoon Butter; ¼ teaspoon Sugar; Salt; Pepper; 10 ounce Chicken Breast Strips; 1 teaspoon Cooking Oil

with Creamy Slaw, Pickled Onion & Red Pepper Crema

Recipe Development TeamPublished on July 26, 2023

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Can’t resist a side of creamy refried beans? You’ll adore these tacos. Black beans are simmered with Tex-Mex spices until tender, then smashed until smooth and mixed with butter for extra richness. Hearty and warming, the filling’s stuffed into warm tortillas and topped with a tangy cilantro slaw, snappy pickled onion, Monterey Jack cheese, and smoky red pepper crema. Now that’s what we call a smash hit!

Spicy

•Easy Cleanup

•Quick

Egg

•Soja

•Gluten

•Milk

20 minutes

10 minutes

1 unit

Red Onion

1 unit

Lime

1 unit

Black Beans

1 tablespoon

Southwest Spice Blend

1 unit

Tex-Mex Paste

¼ ounce

Cilantro

4 ounce

Shredded Red Cabbage

2 tablespoon

Mayonnaise

()

6 unit

Flour Tortillas

()

¼ cup

Monterey Jack Cheese

()

2 tablespoon

Smoky Red Pepper Crema

()

10 ounce

Chicken Breast Strips

1 teaspoon

Olive Oil

1 tablespoon

Butter

()

¼ teaspoon

Sugar

Salt

Pepper

1 teaspoon

Cooking Oil

Calories1050 kcal

Fat46 g

Saturated Fat16 g

Carbohydrate100 g

Sugar12 g

Dietary Fiber11 g

Protein55 g

Cholesterol170 mg

Sodium2060 mg

•Plastic Wrap

•Small Bowl

•Large Pan

•Paper Towel

•Potato Masher

•Large Bowl

• Wash and dry produce. • Halve, peel, and thinly slice half the onion (whole onion for 4 servings). Quarter lime. • In a small microwave-safe bowl, combine ¼ of the sliced onion, juice from half the lime, ¼ tsp sugar (½ tsp for 4), and a pinch of salt and pepper. Cover with plastic wrap; microwave until bright pink, 30-45 seconds. Set aside.

Pat chicken dry with paper towels. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken or beef and season with salt and pepper. Cook, stirring frequently, until browned and cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pan.

• Heat a drizzle of olive oil in a large pan over medium-high heat. Add remaining sliced onion; cook, stirring occasionally, until lightly browned and slightly softened, 3-4 minutes. • Stir in beans and their liquid, Southwest Spice Blend, and Tex-Mex paste. Season with salt and pepper. Bring to a simmer and cook until liquid has thickened, 4-6 minutes. • Using a potato masher or fork, mash beans until mostly smooth. • Remove pan from heat and stir in 1 TBSP butter (2 TBSP for 4 servings) until melted.

Use pan used for chicken or beef here.

• While beans cook, roughly chop cilantro. • In a large bowl, combine cabbage, mayonnaise, half the cilantro, and a squeeze of lime juice to taste. Season with salt and pepper.

• Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds. • Divide tortillas between plates and fill with smashed beans, Monterey Jack, slaw, smoky red pepper crema, pickled onion (draining first), and remaining cilantro. Serve with any remaining lime wedges on the side.

Add chicken or beef to tortillas along with smashed beans.

Chicken is fully cooked when internal temperature reaches 165°.