Chicken Tinga Tacos with Spanish Black Beans & Avocado Crema

Servings: 8-10 Prep Time: 10 Min Cook Time: 20 Total Time: 30 min

Ingredients for the Chicken Tinga:

3 cups of shredded chicken (about 1.5 lbs of chicken breasts)*

1 medium onion, chopped

2 chipotle peppers in adobo sauce, chopped**

1/2 tsp cumin

1 tsp dried oregano

1 10oz can of crushed fire-roasted tomatoes (I like to use one that has green chilies in it too)

1/4 cup of organic low sodium chicken stock

1/2 tsp sea salt

Ingredients for the Black Beans:

1 150z can of organic black beans rinsed and drained**

1/4 cup of organic chicken stock

1 tsp sea salt

1 tsp black pepper

3 cloves of fresh garlic minced

Ingredients for the Avocado Crema:

1 Large avocado

1/4 cup of full fat coconut milk canned (shake can before opening)

1 Tbs of fresh lime juice

1/4 cup of fresh cilantro

1/4-1/2 tsp sea salt

Directions for the Chicken Tinga:

1. Take chicken and place in your pressure cooker. Lightly sprinkle with salt and pepper. Cook for 15 minutes on the chicken setting. Once the chicken is cooked, remove from pressure cooker and spread.

2. Add 1 Tbs of olive oil to a large sauce pan over medium high heat. Add chopped onion and sauté for roughly 4 minutes (until the onion is translucent/golden).

3. Add in garlic and sauté until fragrant. Add in chipotle peppers, oregano, and cumin and mix. Allow to cook for about 1 minute.

4. Add in canned fire roasted tomatoes and chicken stock and stir to combine. Allow the mixture to come to a simmer. Simmer for 7 minutes , stirring occasionally.

5. Once the sauce has simmered add to a high powered blender or food process and blend until all ingredients come together to form a smooth sauce.

6. Take sauce and add to shredded chicken and toss to combine.

Directions for the Black Beans:

1. In a medium sauce pan, over medium high heat add rinsed and drained black beans.

2. Sauté for 1-2 minutes to warm the black beans. Add in salt pepper and garlic and cook until beans begin to break down.

3. Add chicken stock and allow beans to simmer for 10 minutes. Be sure to stir to keep the black beans from sticking.

4. Remove from heat and serve immediately.

Directions for the Avocado Crema:

1. Add all ingredients to a food processor and combine until smooth.

Macros (includes beans, chicken & avocado crema):

Notes:

*If you are in a pinch for time you can always use a rotisserie chicken.

**Use 1 chipotle pepper if you don’t like too much spice.

***All text & images © Copyright Kaili Mills for Measure Me Whole.

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