This is a tasty, fun Friday night dinner! Makes 4.
Ingredients:
3 boneless, skinless chicken breasts
1 can black beans
1 avocado, peeled and chopped (optional)
4 tablespoons Spanish onion, chopped
kale, chopped
1 clove garlic, minced
Mexican shredded cheese
8 inch flour tortillas
1/4 teaspoon cumin
2 tablespoons Rose’s lime juice
sprinkle of sugar
sprinkle of cayenne pepper
Sauce Ingredients:
1/4 cup vegetable oil
1 8 ounce can tomato sauce
2 tablespoons flour
1/4 cup chili powder
1.5 cups water
1/4 teaspoon cumin
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
salt to taste
Directions;
- Sprinkle chicken with cayenne pepper and salt. Cook chicken in vegetable or canola oil in skillet.
- Add lime juice and sugar and continue cooking until done
- Remove chicken from pan and cut up into small pieces or shred
- Add oil and garlic to a sauce pan, add kale and cook until wilted.
- Sprinkle kale mixture with salt and add to a bowl
- Add beans to another pan with 1/4 teaspoon cumin, cook until heated.
- Spoon sauce in bottom of pan
- Fill tortillas with kale, onion, chicken, cheese, avocado and beans
- Roll them up and add to pan
- Spoon small amount of sauce over the top and sprinkle with cheese
- Bake at 350 degrees for 25 minutes
For Sauce:
- Heat oil in a skillet over medium-high heat. Stir in flour, and chili powder. Reduce heat to medium and cook until lightly brown, stirring constantly.
- Gradually stir in tomato sauce, water, cumin, garlic powder and onion powder until smooth.
- Continue cooking over medium heat until thickened slightly.
Serve with Mexican rice and peaches.
A Jackie O’ Recipe
