You guys know, I love me some tacos. I love easy. And I love cilantro. If you don’t dig cilantro, these chicken adobo and black bean tacos are not for you. Please leave now.
These chicken tacos literally take no time because we’re using leftover chicken. Rotisserie, shredded chicken made in the pressure cooker or slow cooker, it doesn’t matter. You could even use shredded beef or pork from something else. Doesn’t matter. The point is that it uses leftover meat so you don’t have to work for this too much.
And…and…it’s healthy and wholesome. No funny packets of this that or the other. No crazy creams of anything. Just minimal, whole ingredients. As long as you don’t eat fifty eleven of them, you’re good.
Let’s do this.
CHICKEN ADOBO and BLACK BEAN TACOS
1 bunch of cilantro, leaves separated from the stems – we’ll be using the stems
1 can stewed tomatoes
1 jalapeño pepper, seeds removed if you don’t want the heat
2 – 2.5 cups of shredded leftover chicken
1 can black beans, drained and rinsed
1 teaspoon chopped chipotle peppers in adobo
1/2 teaspoon cumin
salt & pepper, optional
accoutrements – ultimate salsa, sour cream, diced red onion, avocado, salsa, hot sauce, lettuce…whatever you like
The first thing we’ll do is make the adobo sauce. In a blender or food processor, puree the cilantro stems with the tomatoes and jalapeño.
Pour into a medium saucepan and bring it to a boil over medium-high heat. Cook, stirring every once in a while until it’s reduced by half, about 10 minutes.
While that’s reducing, chop your cilantro leaves and dice your red onion.
Once the sauce is reduced, add the chicken and stir. Season to taste with salt and pepper if need be.
Heat the beans in a skillet over medium heat, stirring and smashing them with the back of a large spoon until they’re slightly thickened about 3-4 minutes. Season with salt, pepper, cumin, and chopped chipotle in adobo, adding extra adobo sauce to taste. If they are too thick, add a teaspoon of water at a time and mix. It will really depend on how well you let your beans drain.
Go ahead and heat the tortillas up on a dry skillet until warm and pliable. Assemble the like this – Beans, chicken, and any goodies you choose to put on it. A winning combination for me is super simple – chicken, beans, cilantro, and onion.
I like to use the Mission super thin corn tortillas because there are only 120 calories in 3 tortillas. That means I can have 6 if I wanted to!!!
But you don’t have to eat it taco style. You can easily make a bowl out of it. Get yourself a good bed of greens, some rice maybe, then all the fixins. Yessiree!What to do with rotisserie chicken? Make these quick and easy chicken adobo tacos!Click To Tweet
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