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
Directions
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.
Tips:
- 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.
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