Chicken And Black Bean Garnachas Recipes

Steps:

• Drain tomatoes, reserving liquid.
• Chop the tomatoes.
• In large skillet, combine tomatoes, reserved liquid, beans, garlic, jalapeños and cumin.
• Cook over medium-high heat 5-7 minutes, till thickened.
• Season with salt and pepper, if desired.
• Add chicken.
• Arrange tortillas in a single layer on grill or another skillet.
• Spread 3/4 cup chicken mixture over each tortilla.
• Top with cheese.
• Cook about 3 minutes or until bottom of tortilla browns and cheese melts.
• Garnish with lettuce and avocado if desired.

Steps:

• In a small bowl, mix seasonings; sprinkle over both sides of chicken. In a large nonstick skillet, heat oil over medium heat. Brown chicken on both sides., Add beans, corn and salsa to skillet; cook, covered, 10-15 minutes or until a thermometer inserted in chicken reads 165°. Remove chicken from pan; cut into slices. Serve with bean mixture and rice.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat butter in a large skillet over medium heat. Stir in onions, and cook until soft and translucent. Stir in chicken; cook until golden on all sides. Pour onions and chicken into a casserole dish. Stir in tomatoes, black beans, chile peppers, cilantro, cumin, and rice.
• Bake in preheated oven for 45 minutes.

Steps:

• Heat 1 tbsp. oil in large skillet over medium-high heat. Season chicken with Adobo. Cook chicken, flipping once, until golden brown on both sides and cooked through, 5- 7 minutes. Transfer chicken to plate; tent with foil to keep warm.
• Heat remaining oil in skillet. Add onions and peppers. Cook, stirring, until tender, about 5 minutes. Stir in black beans and corn. Continue cooking until warmed through, about 2 minutes. Remove pan from heat. Stir in avocado, lemon juice and cilantro until combined.
• Divide chicken among serving plates; top with black bean mixture. Serve warm.