One-Pan Chicken & Black Bean Tacos
with Creamy Slaw, Pickled Onion & Smoky Red Pepper Crema
Can’t resist a side of spiced, creamy refried beans? You’ll adore these tacos. Black beans are simmered with Tex Mex spices until tender, then smashed until smooth and mixed with butter for extra richness. Hearty and warming, the filling’s stuffed into warm tortillas and topped with a tangy cilantro slaw, snappy pickled onion, Monterey Jack cheese, and smoky red pepper crema. Now that’s what we call a smash hit!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Red Onion
1 unit
Lime
1 unit
Black Beans
1 tablespoon
Southwest Spice Blend
1 unit
Tex-Mex Paste
¼ ounce
Cilantro
4 ounce
Shredded Red Cabbage
2 tablespoon
Mayonnaise
(Contains Eggs)
6 unit
Flour Tortillas
(Contains Soy, Wheat)
¼ cup
Monterey Jack Cheese
(Contains Milk)
2 tablespoon
Smoky Red Pepper Crema
(Contains Milk)
10 ounce
Chopped Chicken Breast
Not included in your delivery
Salt
Pepper
¼ teaspoon
Sugar
1 teaspoon
Olive Oil
1 tablespoon
Butter
(Contains Milk)
1 teaspoon
Cooking Oil
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Halve, peel, and thinly slice half the onion (all for 4 servings). Quarter lime. • In a small microwave-safe bowl, combine 1⁄4 of the sliced onion, juice from half the lime, 1⁄4 tsp sugar (1⁄2 tsp for 4), and a pinch of salt and pepper; cover with plastic wrap. Microwave until bright pink, 30-45 seconds.
Open package of chicken* and drain off any excess liquid. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken or beef*; season with salt and pepper. Cook, stirring frequently, until browned and cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pan.
• Heat a drizzle of olive oil in a large pan over medium-high heat. Add remaining sliced onion and cook, stirring occasionally, until lightly browned and slightly softened, 3-4 minutes. • Stir in beans and their liquid, Southwest Spice Blend, and Tex-Mex paste. Season with salt and pepper. Bring to a simmer and cook until liquid has thickened, 4-6 minutes. • Using a potato masher or fork, mash beans until mostly smooth. • Remove pan from heat and stir in 1 TBSP butter (2 TBSP for 4 servings) until melted.
Use pan used for chicken or beef here.
• While beans cook, roughly chop cilantro. • In a large bowl, combine cabbage, mayonnaise, half the cilantro, and a squeeze of lime juice to taste. Season with salt and pepper.
• Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds. • Divide tortillas between plates and fill with smashed beans, Monterey Jack, slaw, smoky red pepper crema, pickled onion (draining first), and remaining cilantro. Serve with any remaining lime wedges on the side.
Fill tortillas with chicken or beef.
Chicken is fully cooked when internal temperature reaches 165°.
