One of my new hobbies was to cook more. I believe I said I would try and cook a healthy meal twice a week. And I have been good at doing that I just have not been good at documenting. So I need to catch up! Below is a delicious healthy rendition of tacos and black beans!
Healthier Version of Chicken Tacos
What You Will Need
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon fresh ground black pepper
1 lb boneless skinless chicken breast
12 (6 inch) white corn tortillas (corn tortillas have less calories than flour)
1 1/2 cups green cabbage, thinly sliced
1/4 cup Monterey jack cheese, reduced fat, shredded
low-fat sour cream (optional for some but not for meJ
Combine first 4 ingredients in a small bowl; rub spice mixture over chicken.
Place chicken on grill rack coated with cooking spray; grill 10 minutes on each side or until done. Let stand 5 minutes; chop.
I have a weird fear of undercooking chicken so I always end up overcooking chicken. I tried cooking the chicken for ten minutes on one side and eight minutes on the other side and it came out perfect! Juicy and not dry!!! I loved this tip! I can follow directions but I hate when recipes tell me to cook until it’s done! How am I supposed to know! If you suffer from a fear of undercooking poultry, try the ten minutes on one side and eight on the other. BUT, make sure you cut your chick so it’s even. Another big problem for me is I typically see chicken breasts are not cut even; there is usually a thicker part of the breast. Just trim that part down so it’s even and easier to cook, plus you get a little extra meat!!
Heat tortillas according to package directions.
Divide chicken evenly among tortillas; top each tortilla with 2 tablespoons cabbage and 1 teaspoon cheese. Serve with sour cream, if desired
I didn’t use the cabbage – I like cabbage on fish tacos but not on chicken or beef tacos.
Also if you’re the kind of person who plans ahead (or wish you were) cook some extra chicken so you can take it to lunch the next day! That’s what I did and I didn’t even use the corn tortillas just mixed the beans, chicken and cheese in a bowl! It was delicious!!
Lime Cilantro Black Beans
What You Will Need
2 (15 ounce) cans black beans
2 tablespoons chopped garlic
1 medium onion, chopped fine
2 jalapeno chiles, chopped fine (seeds removed if desired)
1 teaspoon Mexican oregano
2 teaspoons ground cumin
2 teaspoons extra virgin olive oil
1/2 cup chopped fresh cilantro
2 tablespoons fresh lime juice
In sauté pan heat garlic in oil on medium heat.
Add onion and jalapeño as oil begins to warm.
Add oregano and cumin and sauté, stirring frequently, until vegetables are tender, adding a few drops of water if they begin to stick.
Add contents of cans of black beans and bring to a boil.
Reduce heat and simmer for 20-25 minutes, to allow flavors to blend.
Add chopped cilantro and lime juice and stir. (I also zested the lime and added that into the beans)
So I tend to freak out a little when I cook and have more than one thing cooking at a time. So if you are like me – it’s helpful to chop up all the veggies before you start “cooking” that way you don’t burn (like I did – opps) or overcook the onions and garlic.
Also, when I chop up the veggies before I start “cooking”, I put the chopped up veggies in little bowls and add them to what I am cooking as I go – this makes me feel like I am cooking for the Food Network since see them do that all the time! And this makes me feel like I know what I am doing and happy. Although it does make a bigger mess – but if you have a dishwasher or kids that does not really matter!