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| PhotoTastykitchen |
If you love grilled chicken and Mexican spices, this is a must try. Toss in the easy factor and you have a winner. I found it on
Betty Crocker where you can sign up (free) to receive recipes online that are simple and delicious. This recipe is worthy of weekly menu rotation.
Ingredients: 2 tablespoons canola or vegetable oil, 2 tablespoons lime juice, 2 teaspoons chili powder, 1/8 teaspoon salt, 4-5 boneless chicken breasts, 2 cans (15 ounce) Progresso black beans, drained and rinsed, 1 cup Old El Paso Thick n Chunky Salsa, 2 tablespoons chopped fresh cilantro, 10 soft corn tortillas, heated as directed on package, 1 cup shredded Cheddar cheese, 1 cup reduced fat sour cream.
I have modified this recipe from the original recipe on the website and it will make 4-5 servings.
Heat your grill. In dish, mix oil, lime juice, chili powder and salt. Add chicken, turning to coat.
Place chicken on grill over medium heat. Cover grill and cook 15 minutes turning once, until done.
Meanwhile, in saucepan, heat beans, salsa and cilantro over medium heat, stirring occasionally, until hot. Remove from the heat and keep warm.
Cut chicken crosswise into strips. Divide chicken on half of each tortillas, and top with bean mixture.
Other toppings I love with these are shredded lettuce, guacamole and extra sour cream just makes it extra awesome! Ole'!! Margarita anyone? Enjoy!
LakehouseLyn
