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How to make chicken pinto bean tacos

How to make chicken pinto bean tacos



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This recipe, and more to come are from fitness.com's 31 days of superfood recipes. Check out their site for printable grocery lists and recipe cards. I'm going to try to do them all!

The original recipe did not include chicken, but I had a chicken breast I needed to cook so I made it work. I'm sure it'd be great without it too.

First I made a little marinade for my chicken, this isn't in the ingredients list but you could do anything you wanted. I used Dijon mustard, cumin, chile powder, and lime juice.

Covered the chicken and let it sit for 15-20 minutes in the refrigerator.

Rinse and drain a can of pinto beans. You don't need them all, just about a cup and a half. I let them drain for a while then put them on a paper towel to dry.

Cook the chicken breast on a grill or grill pan.

Juice a lime

Combine pinto beans, lime juice, and spices together and microwave for about 30-45 seconds. Should be warm not super hot.

I shredded the chicken then continued cooking on the grill pan because it wasn't completely done.

Soften tortillas in the microwave. Do this with a paper towel on the plate, then tortilla, then paper towel, tortilla, etc. takes 20 seconds in the microwave. This recipe made 3 tortillas for me.

Combine chicken and bean mixture on tortilla, I used avocado and tomato on top and a little cheese. Enjoy!

Side note, I accidentally added the avocado to the lime juice for beans so I went with it and added some spices, mashed it up and ended up with a great avocado dip for tortilla chips.


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