Tag Archives: black beans

Sheet Pan Chicken Fajitas

Chicken Fajitas 1

Chicken fajitas are always a kid favorite. Roasting the chicken and vegetables in a sheet pan makes for a quick and easy clean-up. Now everyone’s happy.

Great for eating traditionally in warm flour tortillas, topping a crispy corn tortilla, or on a bed of lettuce for those watching their carb intake.

Chicken Fajitas 2

I serve these Fajitas with Instant Pot Chipotle Beans and Green Chili Cilantro Rice (recipe below).

Chipotle Black Beans 2

Green Chili Cilantro Rice

RECIPES:

Chicken Fajitas

Chicken Fajitas 1

2-3 lb boneless, skinless chicken, diced
2 Tbs Worcestershire sauce
4 Tbs lime juice
2 Tbs soy sauce
2 Tbs Italian salad dressing
1 Tbs chili powder
4 cloves garlic, minced
4 Tbs chopped fresh cilantro, divided
2 onions, thinly sliced
2 red/yellow bell peppers, thinly sliced
1-2 jalapenos, thinly sliced or minced

Flour or corn tortillas, warmed
Shredded cheese
Guacamole
Sour cream
Tomatoes, chopped
Lettuce, chopped

In a Ziploc bag, combine chicken, Worcestershire sauce, lime juice, soy sauce, Italian dressing, chili powder, garlic and 2 Tbs cilantro. Marinate at room temperature 30 minutes, or in the refrigerator as long as overnight.

Preheat oven to 450°F. Line a large sheet pan with foil; spray or brush lightly with olive oil.

Drain excess marinade from the chicken and spread into an even layer in prepared pan. Add sliced onions and peppers to the pan. Sprinkle with a small amount of salt.

Roast in oven for 10 minutes. Pour off any liquid in the pan. Set oven to broil and cook until chicken and peppers just begin to char. Remove from oven and sprinkle with remaining 2 Tbs cilantro.

Serve with warm tortillas and desired condiments.

Green Chili Cilantro Rice

Green Chili Cilantro Rice

1 can (1 ¾ cup) chicken broth
1 can (4 oz) diced mild green chilies, undrained
2 cloves garlic, minced
2 Tbs olive oil
½ tsp salt
1 cup Basmati rice (or other long grain variety rice)
½ cup chopped fresh cilantro

Combine broth, green chilies, garlic, olive oil, and salt in a saucepan. Bring to a boil. Stir in rice, cover, and simmer over low heat for 20-25 minutes, or until rice is cooked. Stir in chopped cilantro.

This can also be cooked in a rice cooker: combine all ingredients except cilantro in rice cooker and cook according to directions; stir in cilantro.

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Filed under Instant Pot, Main Dishes, Salads, Side Dishes

Spicy Black Bean Soup with Shredded Chicken

102411 007-1 There are certain people, when they share a recipe with you, that you know you can trust. My friend Alyce is such a person. I have never been disappointed by any of her recipes. We have been making this soup for a number of years, and it is always a favorite with everyone here. Even the self-professed bean haters. Because the beans have been pureed to create a thick and delicious base, there are no longer any objections. With kids, I really think that most disliked foods are more of a texture dislike than a taste dislike.

Alyce’s original recipe was a delicious pureed black bean soup. I usually doctor it up a little by adding shredded chicken, corn, olives and pimentos to the pureed bean base, and serving it with fun and delicious toppings. If you are trying to please kids- it is all about the toppings. Crispy tortilla strips are their favorite. They are fast and easy to make (baked in the oven for 5 minutes) and can be made with either flour or corn tortillas. In the soup shown, I used a multi-grain flour tortilla.

The spiciness of the soup is completely up to you. Alyce’s recipe uses Spicy V-8 juice, but I don’t usually have that around here, so I use a can of spicy Rotel tomatoes (tomatoes with onions, garlic and green chilies). If you want a milder soup, just use a can of regular tomatoes and go easy on the cayenne pepper (Ancho chili pepper has a nice flavor without the heat of cayenne).

RECIPE:

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Spicy Black Bean Soup with Shredded Chicken
——————–(adapted from my friend Alyce)

2 Tbs olive oil
1 onion, chopped
1 carrot, diced
2 cloves garlic, minced
1 jalapeno pepper, minced
1 stalk celery, diced
2 cans beef broth
1 can Rotel tomatoes (or 1 cup Spicy V-8)
1 Tbs dried parsley
1 tsp salt
1 tsp smoked paprika
1 tsp oregano
1 tsp chili powder
½ tsp ground ginger
¼ tsp thyme
¼ tsp pepper
1/8-1/4 tsp cayenne pepper (adjust to taste)
2 cans black beans, drained & rinsed
2 cups cooked and shredded chicken (or 2 cans undrained canned chicken)
1 can corn
1 small can sliced olives
1 small jar diced pimentos

Garnishes:
Sour cream
Shredded cheddar cheese
Chopped fresh cilantro
Crispy Tortilla Strips (see below)

Heat olive oil in large stockpot. Cook onion, carrot, garlic, jalapeno, and celery until onions are soft and tender, about 5 minutes. Add broth, tomatoes, seasonings, and black beans. Cover and simmer for one hour. Puree in blender or with an immersion blender. Stir in chicken, corn, olives and pimentos. Cook 15 minutes longer. Serve with sour cream, shredded cheese, cilantro and crispy tortilla strips.

To cook in crockpot:Sauté vegetables in oil and place in crock pot with broth, tomatoes, seasonings and black beans. Cover and cook on low for 6-8 hours. Puree in blender or with an immersion blender. Stir in chicken, corn, olives and pimentos. Turn crock pot to high and cook 15-30 minutes longer, or until heated through. Serve with sour cream, shredded cheese, cilantro and crispy tortilla strips.

Crispy Tortilla Strips

about 4 corn or flour tortillas
1-2 Tbs olive oil
Kosher (or other coarse) salt

Spread olive oil onto a rimmed baking sheet. Cut tortillas into thin strips (a pizza cutter works nicely). Place on the baking sheet and use a spatula to toss the strips with the oil to lightly coat. Bake at 350°F for 5-7 minutes or until strips just begin to brown. Sprinkle lightly with coarse salt.

 

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Black Bean Fruit Salsa and Spicy Grilled Chicken

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I love the colors of summer food. Bright, vibrant hues that scream freshness!

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This fresh salsa is one of my favorites. Fresh tomatoes, mangos (or peaches or nectarines), cilantro, black beans, and just a little bit of fresh hot pepper. It is not too spicy, which makes it perfect to pair with a spicy grilled chicken.

RECIPES:

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Spicy Grilled Chicken
—————-
(adapted from Once Upon a Plate)

6 boneless chicken breasts or 10 boneless chicken thighs
1 Tbs smoked paprika
1 Tbs chili paste (or 1 tsp crushed red pepper flakes)
6 cloves garlic, crushed
2 teaspoons kosher or sea salt
1/3 cup olive oil
1/3 cup Worcestershire sauce
1/4 chopped mint leaves

Place chicken pieces in a Ziploc bag.

Combine paprika, chili paste, garlic, salt, olive oil, Worcestershire sauce and mint. Add to the bag with the chicken. Seal and mix well. Cover and refrigerate for 2-3 hours, or overnight.

Heat grill. Remove chicken from marinade and grill until cooked through.

Serve with Black Bean Fruit Salsa, if desired.

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Black Bean Fruit Salsa

1 cup black beans, drained & rinsed
1 cup corn
3-4 tomatoes, chopped (or 2 cups quartered cherry tomatoes)
1-2 mangos, nectarines, or peaches, chopped
1 hot banana or jalapeno pepper, minced
1 small red onion, finely chopped
5 green onions, sliced
3 Tbs fresh lime juice
2 garlic cloves, minced
2 Tbs olive oil
1/2 bunch cilantro, finely chopped
½ tsp salt

Combine all ingredients. Toss gently. Serve with tortilla chips or as a condiment to grilled chicken or fish.

Also try with  Grilled Peruvian Chicken Thighs

 

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Filed under Appetizers, Condiments/Sauces, Main Dishes, Salads

Prize-Winning Shredded Chicken & Black Bean Chili

Friday night  I came home with First Prize in a Chili Cook-Off!

DSC03130Okay, so it was only the annual church Halloween Trunk-or-Treat and Chili Cook-Off, and this was my big prize, but isn’t he cute!

I actually tried a new recipe, created on the fly that same day, so I am glad that it turned out edible!

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Earlier in the week I had cooked a bunch of chicken in my crock-pot for some enchiladas that I wanted to make. And if I’m going to go to the trouble to shred chicken, I’m going to shred A LOT of it. Freezer bags are my best friend! So I had lots of extra shredded chicken on hand. (This would also be a great meal for leftover chopped Thanksgiving turkey)

DSC02976Since I knew I was going to use the chicken in Mexican dishes,  I filled my crock pot with trimmed chicken breasts and poured on about one cup of salsa. Then turned it on low and forgot about it for the rest of the day.

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DSC02993Perfect shredded chicken by early afternoon!

I used several different kinds of hot peppers in this chili: jalapeno, hot banana peppers, and chipotle peppers in adobo sauce. The jalapeno and banana peppers I roasted first. I love the flavor of chipotle peppers, but I never use a full can.

DSC03067So thanks to my friends the freezer bags, I have more on hand for another day.

Other than that, it is a standard tomato based chili recipe using chicken and black beans (plus some extra flavor items like chocolate, lime juice and cilantro!).

Hope you like it as well as the hungry trunk-or-treaters!

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Little J and Little A

Aren’t my little trunk-or-treaters cute!

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RECIPE:

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Shredded Chicken & Black Bean Chili

2 (15oz) cans diced tomatoes
1 (15 oz) can tomato sauce
2 (15 oz) cans black beans, drained and rinsed
10 slices bacon, cooked and crumbled
2 large onions, chopped
4 garlic cloves, minced
1 yellow pepper, chopped
2-3 assorted hot peppers, roasted and chopped
1-2 chipotle peppers in adobo sauce, finely chopped
1 small can mild diced chilies (optional)
1 Tbs adobo sauce (from chipotle pepper can)
2 Tbs chili powder
1 Tbs sugar
1 Tbs dried oregano
2 tsp cocoa powder (or 1 oz dark chocolate)
2 tsp salt
1 tsp cumin
1/2 tsp black pepper
1/8 tsp crushed red pepper flakes (use more or less as desired)
Juice of 1 lime (about 2-3 Tbs)
3-4 cups shredded chicken (or leftover chicken/turkey, chopped)
1/2 cup chopped fresh cilantro (use more if desired)

Shredded cheddar cheese, green onions  and/or sour cream for garnish (optional)

Place diced tomatoes in the bottom of a large (5-6 quart) crock-pot. If desired, use a potato masher to slightly mash tomatoes. Add remaining ingredients (except **chicken, cilantro and garnishes). Cook on low for 6-8 hours. Taste and adjust spices to desired heat. Stir in chicken. Cook an additional 30 minutes. If the chili is too thick, add a little water or chicken broth. Stir in cilantro just before serving. Garnish with cheese, chopped green onions and/or sour cream.

**NOTE: Since the chicken is pre-cooked, don’t cook it with the rest of the chili all day. It will make the chicken disintegrate into tiny shreds. Add the chicken at the end of the cooking time, and heat through.

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Filed under Main Dishes, Soups/Stews/Curries