Chicken and Black Bean Tacos
- Total time
- 20 min
- Serves
- 4
- Cuisine
- Mexican
Ingredients
- 1 avocado
- ¼ cup low fat plain yogurt
- ½ cup cilantro (minced)
- 2 tablespoons lime juice
- 2 teaspoons olive oil (divided)
- 1 cup diced onion (red or yellow)
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 14 oz black beans (drained and rinsed)
- 2 cups salsa
- 8 white corn tortillas
- 8 ounces cooked chicken breast (shredded)
- Salt and pepper to taste
Steps
- 1
In a small bowl, mash together avocado with yogurt, ¼ c of the cilantro (save remaining for garnish) and lime juice. Season with salt and pepper to taste and set aside.
- 2
Meanwhile, bring a non-stick pan to medium high heat and drizzle with 1 teaspoon of the olive oil. Sautée onions for 5-6 minutes with a pinch of salt to bring out juices. Add cumin, paprika and cook another minute. Stir in black beans and salsa and cook an additional 2-3 minutes until fully heated.
- 3
In a small saute pan, heat remaining olive oil over medium-high heat. Gently warm the tortillas in the hot pan, about 30-45 seconds per side; keep warm on a plate with a towel until you're ready to prepare tacos.
- 4
To make tacos, top each with a little of the black bean salsa mixture then top with shredded chicken and finish with a dollop of the avocado yoga crema. Garnish with extra lime juice and cilantro.
Source: thelemonbowl.com·Own this recipe or photo? Request removal