Shredded Chicken and Black Bean Tacos

Submitted by momhearts3

"This is a really simple quick Goya recipe that I completely made my own. You can double the shredded chicken and omit the black beans, or do the opposite and make it vegetarian (with a veggie broth substitution). It's a great thing to make if you are having enchilada cravings but don't have all the ingredients :-P"

 

• Ready In: 25mins
• Ingredients: 16
• Serves: 4-6

ingredients

• 1 (8 ounce) can tomato sauce
• 1 cup chicken broth
• 1 small onion, chopped
• 2 garlic cloves, minced
• 3 1⁄2 teaspoons chili powder
• 2 teaspoons cumin
• 2 teaspoons oregano
• 1⁄2 teaspoon turmeric
• 1⁄2 teaspoon sugar
• 3 tablespoons extra virgin olive oil
• 2 cups chicken, shredded
• 1 (15 1/2 ounce) can black beans
• 2 teaspoons sea salt (to taste)
• 1⁄2 teaspoon garlic powder
• 1⁄2 teaspoon onion powder
• 1⁄4 teaspoon pepper

directions

1. Whisk together first nine ingredients: tomato sauce, chicken broth, chopped onion, minced garlic, chili powder, cumin, oregano, tumeric, and sugar. Set aside.
2. In a large frying pan add olive oil, heat to medium/medium-high and add chicken. Season generously with salt and add garlic powder, onion powder, pepper, and briefly saute, 2-5 minutes.
3. Add drained and rinsed beans and bowl of sauce to pan. Stir together and let come to a high simmer. Stir occasionally and let reduce, about 10 minutes.
4. Warm tortillas in pan: medium heat until you see tortilla bubble slightly. Turn and do the same to the other side.
5. Serve chicken-bean mixture in warmed tortilla with shredded cheddar or any other addition that pleases you. Some good additions are corn, lettuce, tomato, hot sauce, avocado.