Chicken Tacos with Black Bean and Pineapple Salsa

Super easy tacos that are such a treat!

Cooked chicken diced or shredded
Canned or precooked black beans
Fire-roasted tomatoes
Pineapple bits
Red and green bell peppers diced or shredded
Salsa
Shredded cheese (we like Monterrey Jack and Cheddar or the Mexican Blend if you buy it bagged)
Corn Tortillas
Chili Powder
Cumin
Sea Salt


Coat your pan with non-stick cooking spray and heat to medium. Throw in the peppers and give them a stir. Let them cook until they begin to soften. Add the black beans and fire-roasted tomatoes and give it all a mix. Season with chili powder, cumin and sea salt. Stir again. Keep an eye on the heat. You don't want it to get too hot and begin sticking to the pan. Turn it down a little if needed. After a few minutes, add the chicken and heat through. Meanwhile, warm up your corn tortillas. Add the pineapple tidbits and stir well. Scoop the taco filling into a tortilla. Sprinkle with cheese and top with a spoonful of fresh salsa.

For a twist, omit the pineapple and serve this over brown rice instead of in a tortilla. You can prepare this in advance and warm in the microwave for a quick and easy lunch.

Just remember it does not mater how you fold it. A taco is a corn tortilla and a burrito is a flour tortilla. The recipe above makes great burritos as well. Enjoy. KM

I recommend listening to Jesse Cook to make the mood festive.