This dinner is perfect to make on Monday and use the leftovers throughout the week for breakfast, lunch or dinner. Use it for tacos with your favorite toppings and a little Greek style yogurt. Delicious!! The next day have it for lunch served over a bed of greens (this is definitely a recipe that tastes even better the next day). Later in the week, serve it over quinoa or brown rice with a veggie side! Or for breakfast, try using it in a burrito with eggs and your favorite toppings. There are so many options for this! We would love to hear about the different ways you used it!
Chick and Bean Tacos
2 cups salsa (Homemade Salsa is ideal!)
3 cups black beans (2 cans rinsed)
Homemade Taco Seasoning:
1 Tbsp. Chili powder
½ Tbsp. cumin
½ tsp garlic powder
½ tsp crushed red pepper flakes
½ tsp oregano
½ tsp paprika
½ tsp each sea salt and black pepper
1. Season chicken breast with taco seasoning. Place in the bottom of a crockpot. Top with salsa and black beans. Cook on low 6-8 hours or until chicken shreds easily.
2. Shred chicken and mix thoroughly.
- When first shredded, chicken may have excess liquid. Let sit and cool. Shredded chicken should absorb the excess broth.
- Change up the homemade taco seasoning to fit your liking. Add more red pepper flakes for more of a kick.