1hr 4min prep 33min cook 31min | Created by: Emily Wilson
What more could you want for an easy, tasty and complete meal?
Ingredients
- Avocado — 1
- Beefsteak Tomatoes — 1 1⁄2 Cups
- Cabbage — 2 Cups
- Fresh Cilantro — 5 Tablespoons
- Fresh Lime Juice — 3 Tablespoons
- Garlic — 3 Cloves
- Jalapeños — 3 Tablespoons
- Onion — 2 Tablespoons
- Red Onion — 1⁄3 Cup
- Ground Chicken Breast — 1 Pound
- Queso Blanco — 1⁄3 Cup
- Sour Cream — 1⁄2 Cup
- Black Beans, Canned — 2 ( 10 Ounces each )
- Chipotle Peppers In Adobo Sauce — 1 Tablespoon
- Tomato Paste — 1 Tablespoon
- Vegetable Stock — 1⁄2 Cup
- Black Pepper
- Dried Oregano — 3⁄4 Teaspoon
- Kosher Salt
- Extra Virgin Olive Oil — 2 Tablespoons
- Honey — 1 Tablespoon
- Flour Tortillas, 6″ — 8
Equipment
- Aluminum Foil
- Oven
- Stove Top — 2
- Can Opener
- Chef’s Knife
- Colander
- Cutting Board
- Measuring Cups
- Measuring Spoons
- Mixing Bowl, Medium
- Mixing Bowl, Small
- Saute Pan, Large (12″ or Larger)
- Saute Pan, Medium (10″-12″)
- Whisk
Notes
- Chipotle peppers are sold in a can and are usually found in the international foods aisle. Store the extra peppers and sauce in a tightly sealed glass or plastic container for up to 2 months in the refrigerator.
Queso blanco is a tangy, firm cheese, similar in texture to feta. Look for queso blanco at the cheese counter. If you can’t find it, leave it out, or substitute with a shredded Monterey Jack cheese.
Prep Steps
- 1 Smash the garlic under the side of your chef’s knife to remove the peel. Mince the garlic.
- 2 Cut an onion into 1/4 inch dice to measure the indicated amount.
- 3 Cut the root end off the head of cabbage. Stand upright on this flat end and cut in half down the center. Remove the core from 1 half, lay it flat and slice crosswise into long strips to measure the indicated amount. Place in a medium mixing bowl.
- 4 Pick cilantro leaves off the stems and finely chop to measure the indicated amount. Add to the bowl of cabbage.
- 5 Add the sour cream and lime juice to the cabbage. Season with salt and pepper to taste. Stir to combine. Refrigerate until ready to serve.
- 6 Remove a chipotle pepper from the can. Slice down the center, scoop out the seeds and discard. Mince enough pepper to measure the indicated amount and place in a small mixing bowl. Use more if you want more smoky spice. Avoid touching your face when handling peppers, and wash hands immediately after.
- 7 Whisk fresh lime juice and honey into the bowl of chipotle.
- 8 Layer the flour tortillas on top of each other on a piece of aluminum foil. Drizzle some olive oil in between each tortilla.
- 9 Cut an onion into 1/4 inch dice to measure the indicated amount.
- 10 Smash the garlic under the side of your chef’s knife to remove the peel. Add to the onion.
- 11 Cut the stem end off the jalapeño, then cut in half lengthwise. Remove the seeds and ribbing. Cut into a small dice to measure the indicated amount, then add to the onions and garlic. Avoid touching your face when handling peppers, and wash hands immediately after.
- 12 Core the beefsteak tomato, then cut into a 1/4 inch dice.
- 13 Pick cilantro leaves off the stems and finely chop to measure the indicated amount.
- 14 Strain black beans through a colander.
Cook Steps
- 15 Preheat the oven to 250 degrees.
- 16 Heat a large saute pan over medium-high heat. Add olive oil and warm.
- 17 Once oil is warm, add the onions. Saute until softened and translucent, about 2-3 minutes. Do not brown.
- 18 Once onions are softened and translucent, add the garlic and cook for another minute. Then, add the ground chicken. Season with salt and pepper and cook until chicken is almost completely cooked through, about 5-7 minutes.
- 19 Heat a medium saute pan over medium heat. Add olive oil and warm.
- 20 Once oil is warm, add the red onions, garlic, jalapenos and dried oregano. Crush the oregano between your fingertips as you add it to the pan. Saute until onions are translucent. Stir often. Do not brown.
- 21 Once onions are translucent, stir in the tomato paste. Toast the tomato paste for a few minutes, stirring continuously. Then, add the strained black beans to the toasted tomato paste and stir to combine well. Pour in the veggie stock and season with salt and pepper.
- 22 Cook until liquid is nearly evaporated and black beans are tender, about 5-7 minutes. Then, remove from heat and carefully stir in the diced tomatoes and cilantro. Season with salt and pepper to taste.
- 23 Place the foil packet of tortillas into the preheated oven. Warm until tacos are ready to build.
- 24 Once chicken is nearly cooked through, drain out any liquid that accumulated in the pan. Stir in the chipotle, honey and lime mixture. Stir to combine well. Cook until chicken is cooked through, about 3-5 minutes, then remove the pan from heat.
- 25 Slice the avocado in half lengthwise and twist both halves to separate. Stab the pit with the knife blade and twist to release. Use the knife tip to score the avocado crosswise in both directions, then use a spoon to scoop the flesh out in small cubes.
- 26 To build the tacos, remove the tortillas from the oven. Place a layer of chicken on each tortilla, then top with the cilantro-lime cabbage, crumbled queso blanco and pieces of avocado. Ready to eat!
- 27 Transfer the stewed black beans to a serving dish or dinner plates. Serve warm!