Delicious, satisfying, and perfect for a quick meal!

1

Start by heating 2 tablespoons of olive oil in a large skillet over medium heat.

2

Chop the chicken breast into bite-sized pieces and season them with salt, pepper, and 1 teaspoon of cumin.

3

Add the chicken pieces to the skillet, cooking for about 8-10 minutes until they are browned and cooked through. Stir occasionally.

4

While the chicken is cooking, chop the onion into small pieces.

5

Once the chicken is ready, add the chopped onion to the skillet and sauté for an additional 5 minutes until the onion is translucent.

6

Rinse and drain the black beans, then stir them into the skillet. Allow everything to cook together for another 3-5 minutes.

7

Warm the tortillas in a separate dry skillet over low heat for about 30 seconds on each side until they are pliable.

8

To serve, fill each tortilla with the chicken and bean mixture, and top with chopped cilantro and a squeeze of lime juice.

9

Enjoy your delicious Tortillas de Pollo y Frijoles!

4

• Add diced avocado for creaminess.
• Incorporate cheese for added richness.
• Try different beans like pinto or kidney beans for variety.

• Make sure to cook the chicken thoroughly for best flavor.
• Using fresh lime juice will brighten up the flavors.
• Feel free to adjust the spice level with hot sauce or jalapeños.

• fat: 12g
• fiber: 10g
• protein: 30g
• calories: 400
• carbohydrates: 45g

This dish provides a balanced source of protein, carbohydrates, and fiber, making it a nutritious and satisfying meal option.

• Mexican — Recent Stories — Cooks Without Borders
• patiadmin, Author at Pati Jinich - Page 3 of 5
• no-fry tostada recipe — Recent Stories — Cooks Without Borders