On Monday I prepared my meals for the freezer swap. I made Chicken & Black Bean Taco Filling and will be giving that with a bag of shredded cheese. I was supposed to go to the exchange Tuesday; however, the headache prevented me from doing that. It isn't a big deal because Cooking W. will deliver them for me as she lives close to all of them.
~ + ~ + ~ + ~ + ~ + ~ + ~ + ~ + ~ + ~ + ~
Chicken & Black Bean Taco Filling
loosely adapted from Cooking During Stolen Moments
Print Recipe
2 Tbsp extra-virgin olive oil
1 onion, chopped
1 garlic clove, minced
4 cups diced tomatoes
1 lb. chicken, cooked and shredded
2 tsp cumin
2 cans black beans
1 bag frozen corn
1/2 cups water
1 pkt taco seasoning
salt to taste
Heat olive oil in a large skillet. Add onion and garlic to skillet and cook until tender. Add tomatoes and simmer for 15 to 20 minutes. Add remaining ingredients. Bring to a boil and simmer for 5 minutes.
This freezes perfectly in a freezer bag and thaws overnight in the refrigerator.
This is great as a taco filling, but can also be used to make nachos, quesadillas, served over rice with shredded cheese on top, Mexican pizza topping, Mexican French bread pizzas, served with scrambled eggs for breakfast burritos, taco salad, or thinned with 1 can tomato sauce and 1 1/2 cup chicken stock, plus some extra spices and tortilla strips for a chicken tortilla soup.
No comments:
Post a Comment