Chicken tacos with spicy black beans. 9/2/21

Chicken tacos with spicy black beans

I eat my tacos with a knife and fork rather than folded up. It definitely takes me longer to eat them that way. The longer I eat the more satisfied I feel. John ate three hand-held tacos in less time than it took me to cut up and eat my two. Eating fewer finger foods and more foods with utensils helps you to stick with your healthy eating plan!

John shredded up the chicken and seasoned it with cumin, coriander, garlic, salt, and chile powder. He warmed it up in the microwave on low power. He seared the tortillas right on the stove top. For my part I cut up the taco toppings—cilantro, cabbage, tomatoes, onions, and red peppers. Except for the cabbage those chopped up vegetables went into the black beans plus the addition of kernels off an ear of corn from our daughter’s garden. I seasoned the beans with cumin, salt, and red pepper flakes. Some fresh salsa from the grocery store and a squeeze of lime finished off our very satisfying taco dinner.

This entry was posted in American, Easy, Healthy tips, Legumes, Mexican, Poultry, Southwest U.S., Vegetables and tagged , . Bookmark the permalink.

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