Recipes

Chicken tacos with mashed red kidney beans

Chicken tacos with mashed red kidney beans

With avocado, lime, red kidney beans and red cabbage it's hard to resist these tasty tacos.

4

5 min 5 min

15 min 15 min

Prepared with:

Red Kidney Beans No Salt Added

Red Kidney Beans No Salt Added

Ingredients

1/3 c (80 ml) sour cream
1 tsp (5 ml) lime zest
1 tbsp (15 ml) lime juice
Salt and freshly ground pepper
2 tbsp (30 ml) olive oil
2 chicken breasts, cut into strips
½ onion, chopped
1 c (250 ml) fresh or frozen broccoli florets
1 c (250 ml) fresh or frozen cauliflower florets
1/4 tsp (1 ml) crushed flax seeds
1/4 tsp (1 ml) ground cumin
1/4 tsp (1 ml) paprika
1 can 14 oz (398 ml) Del Monte red kidney beans
2 cloves garlic, chopped
1/2 tbsp (7 ml) chili powder
2 tsp (10 ml) lime juice
12 small corn tortillas or 8 small wheat tortillas
1 c (375 ml) finely shredded red cabbage
1 avocado, sliced

Preparation

In a bowl, mix together sour cream with lime zest and juice. Season to taste and refrigerate.
Preheat oven to 450 ºF (230 ºC).
On a baking sheet lined with parchment paper, place chicken strips and onion on one half and the broccoli and cauliflower on the other half.
Coat with 1 tbsp (15 ml) of olive oil, sprinkle with fennel, cumin, salt and pepper.
Bake for 15 to 20 minutes.
In the meantime, in a frying pan, heat remaining oil over medium-high heat and cook red kidney beans with garlic chili powder for 5 minutes.
Remove from heat. Using a pestle, mash while adding 3 tbsp (45 ml) of water, 2 tsp (10 ml) of lime juice and season to taste.
Heat tortillas in the oven for a few minutes.
Garnish with mashed red kidney beans, chicken and cooked vegetables. Add red cabbage, avocado slices and lime cream sure.
Enjoy.