Our Taco Chicken with Black Beans is a winner! Easy, tasty and tender.
Taco Chicken with Black Beans
Recipe by Christine Lamb - 2016
2 chicken breast, cut into bite size piece
2 tablespoons teriyaki sauce
salt and pepper
1 (10.5 oz,) can black beans, drained and rinsed
2 tablespoons olive oil
cheddar cheese, shredded
Place chicken in a plastic resealable bag, add teriyaki sauce and pinch of salt. Place in the refrigerator and marinade for 30 minutes.
In a skillet heat oil over medium heat. Add chicken and cook until no longer pink, about 5 minutes, turning once.
While the chicken cooking, in a saucepan, add black beans and water. Cook over low heat, until heated through.
Spoon the black beans onto the tortilla, top with chicken, lettuce and cheese, and serve.
Make ahead, the chicken and black beans can be refrigerate overnight in separate containers, then reheat gently.