Pan-Seared Chicken & Black Bean Tacos
5min
10min
4
685
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Chef's Note
This recipe is a budget-saver's dream! Cooking a double batch of chicken thighs tonight saves you time and energy later in the week. Keep the skillet hot so the frozen peppers sear quickly instead of steaming.
Tags
Ingredients
4 lb pre-diced boneless skinless chicken thighs
1.5 tbsp chili powder
15 oz canned black beans
12 oz frozen bell pepper strips
8 pieces flour tortillas
2 tbsp vegetable oil
1 tsp salt
0.5 tsp black pepper
Instructions
- 1
Drain 15 oz of canned black beans in a colander and set aside.
- 2
Heat 2 tbsp of vegetable oil in a large skillet over medium-high heat.
- 3
Add 4 lb of raw pre-diced boneless skinless chicken thighs to the skillet. Season with 1.5 tbsp of chili powder, 1 tsp of salt, and 0.5 tsp of black pepper. Pan-fry, stirring occasionally, until the chicken is cooked through and golden brown, about 6 to 8 minutes.
- 4
Remove exactly half of the cooked chicken (approximately 2 lb) from the skillet and let it cool. Transfer this reserved portion to an airtight container and store in the refrigerator for the Day 6 Teriyaki Bowls.
- 5
To the remaining 2 lb of chicken in the skillet, add 12 oz of frozen bell pepper strips and the drained 15 oz of canned black beans. Cook, stirring frequently, until the peppers are tender and the beans are warmed through, about 3 to 4 minutes.
- 6
Warm 8 flour tortillas in a dry pan over medium heat for 30 seconds per side, or microwave them wrapped in a damp paper towel for 20 seconds.
- 7
Assemble the tacos by spooning the chicken, pepper, and black bean mixture evenly into the 8 warmed flour tortillas. Serve immediately.
Nutrition Information (per serving)
685
48g
44g
22g
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