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Shredded Chicken and Black Bean Tacos

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“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
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

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.

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