Chicken & Black Bean Tacos
1 lb. / 454 g Skinless, Boneless Chicken Breast Halves,
cut into ½ inch / 1 cm cubes
1 Cup / 250 mL Chopped Onion
1 Tbsp. /15 mL Watkins Liquid Onion Spice
1 Tbsp. / 15 mL Watkins Chili Powder
1 ½ teas. / 7.5 mL Watkins Cumin
½ Cup / 125 mL Tomato Juice
1 teas. / 5 mL Lime Extract
1 Can (15 oz. / 425 mL) Black Beans, drained and rinsed
1 Can (8oz. / 227 g) Mexican Whole-Kernel Corn, drained and rinsed
10 (8 inch / 20 cm) Flour Tortillas
Shredded Lettuce, if desired
Salsa
In large skillet, over medium-high heat, cook chicken and
onion in liquid spice until chicken is no longer pink. Add chili powder, cumin, tomato
juice, lime extract, beans and corn; mix well. Bring to a boil; reduce heat and simmer,
uncovered 10 to 15 minutes, stirring occasionally. Meanwhile, warm tortillas according to
package directions. Place lettuce in tortillas; spoon on chicken mixture and top with
salsa. Serve immediately. Makes 5 servings, 2 per serving.
Nutritional Information Per Serving:
Calories 470, Protein 35g, Carbohydrates 66g, Sodium 750mg, Fat 11g, Saturated Fat 1g,
Cholesterol 53mg, Dietary Fiber 9g
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