Shredded Chicken Tacos & Black Beans

I have a slight addiction to Moe’s burritos, but they are so fattening, so one day I decided to create my own version at home to be healthier. It was so delicious! The flavors in the chicken are a perfect balance of moisture and flavor. I served them at a Sunday School Social once and everyone was asking for the recipe, so I thought I would share it. I begans by using the Mojo marinade that my friend Jill introduced me to with her and her husband’s black bean recipe (which I will also list below). You can find this marinade in the international foods aisle at your grocery store. If you can’t find it, you can substitute olive oil. I serve this dish with Goya yellow rice and the black beans.


Shredded Chicken


Ingredients

½ cup chopped onion
5 tbsp. Mojo Marinade
2-3 Large Chicken Breasts, baked & shredded
1 tbsp. chili powder
½ tsp. Cumin

Directions
Heat 1 tbsp. of the Mojo Marinade in a large skillet, add onions and sauté until soft. Add the chicken, chili powder, cumin and remaining mojo marinade (add marinade a little at a time to taste-you may need more or less). Heat through for about 5 minutes. Serve on tortillas and add desired toppings. We used a little of the rice and black beans, 2 % Mexican blend cheese, fat free sour cream, taco sauce, romaine lettuce, diced tomato, and cilantro.


Black Beans


Ingredients

1/4 cup minced onion
1 can Goya Black Beans (undrained)
1/4 tsp. garlic powder
2 tbsp. mojo marinade

Directions
Add 1 tbsp. mojo in pan with onions and saute until soft. Add Black beans, garlic powder, and remaining marinade. Simmer over medium heat for 10-15 minutes.

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Comments

  1. Wow this looks tasty and simple.