First thing’s first, we now have 2 new apartment mates, meet Bruce and Sunshine (I know the picture isn’t very good, but they weren’t being very cooperative)! Our friend Andrew is moving to South Carolina and couldn’t take his fish with him, so we volunteered to take care of them, I think they’ll be a great addition to the apartment, so thanks again Andrew!
Now, onto the matter of the delicious and easy recipe I have for you. I love love love love love Mexican food. It is by far my favorite genre of food (can you describe food in genres???). I could absolutely eat it every day and never get sick of it. We’ve had Mexican food at least once a week since we moved into the apartment and these chicken tacos have made several appearances, they’re one of my favorites. This week I decided to jazz them up a bit by adding black beans and corn, they were pretty delicious if I do say so myself.
First sprinkle some spices (cumin, paprika, chili powder, garlic powder, salt & pepper) on the chicken. Then bake it in the oven.
While the chicken bakes make the beans and corn. Drain and rinse the beans and combine them in a pan with some frozen corn. Add some lime zest, lime juice, cumin, garlic powder, and salt & pepper. Let them cook for a few minutes, then stir in some fresh copped cilantro.
When the chicken is done let it cool for a few minutes and shred it, add some lime zest and the squeeze some fresh lime juice over top and stir it around.
Serve the chicken and beans and corn on warmed tortillas topped with salsa, cheese, sour cream, and fresh cilantro as desired.
Leftovers also make delicious salads for lunch the next day. I layer lettuce, red belle peppers, chicken, black beans and corn, salsa, and shredded cheese in a container, and bring along tortilla chips and of course, sour cream.
Recipe
Chicken Tacos with Black Beans and Corn
Serves 4
Ingredients:
For the chicken:
2 boneless, skinless chicken breasts
2 teaspoons ground cumin
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon garlic powder
salt & pepper to taste
1 lime – juice and zest
For the black beans and corn:
1-15 oz can black beans
8 oz frozen corn
1 lime – juice and zest
2 teaspoons cumin
1 teaspoon garlic powder
salt & pepper to taste
3 tablespoons fresh cilantro
8-12 tortillas
salsa (for serving)
sour cream (for serving)
shredded cheese (for serving)
cilantro (for serving)
For the chicken:
– Preheat the oven to 400 ºF
– Sprinkle each side of the chicken breasts with the spices
– Bake for 25-30 minutes
– Allow the chicken to cool for a few minutes, then shred it
– Zest the lime and squeeze the juice over top of the chicken and stir
For the black beans and corn:
– Drain and rinse the black beans and combine them with the corn in a pot
– Add the spices and lime, and stir
– Cook for a few minutes until the corn and beans are cooked
– Then stir in the cilantro and cook for a few more minutes
Serve the chicken with the black beans and corn on tortillas, topping with salsa, sour cream, cheese, and cilantro as desired
