Crockpot Chicken Tequila Black Bean Tortilla Recipe

Friday, May 2, 2014

All year long I love to make combinations of fillings for flour or corn tortilla's to fill with everyone's favorites. I really love the freshness you can create with these delicious wraps. Being I work all day, this is a perfect filling to throw together the night before and cook while I am gone. Coming home to a great meal with these overly stuffed tortilla's with a variety of toppings, really helps out allot and feeds many without costing a small fortune. Easy, quick and delicious, my kind of meal.

Crockpot Chicken Tequila Black Bean Tortilla Recipe:

1 lb chicken breasts boneless and skinned leave whole
1 can rinsed black beans
1/4 cup Tequila or beer or bourbon
1/2 cup corn
1- 12 ounce can tomatoes with mild green chilies drained
1 tablespoon lime juice
1 1/2 teaspoons chili powder
1 teaspoon garlic powder
3/4 teaspoon ground cumin
2 tablespoons olive oil
12 to 15 corn or flour tortilla shells
1 cup cooked rice

Spray the crockpot with cooking spray oil.  Stir the spices with 1 tablespoon of the oil and rub the chicken breasts with it. Add the chicken to the crock pot with liqueur of choice and lime juice and cook on high for 4 to 6 hours. Add the beans, tomatoes with chilies, corn and oil mixing together. Cook until chicken can pull apart easy around 1 1/2 more hours depending on the thickness. Pull the chicken apart with two forks. Stir in cooked rice.  Fill taco shells with chicken, beans and rice mixture mixture. Top with suggestions below.

Optional garnish and toppings: Shredded lettuce, mounds of shredded sharp cheddar or Mexican style cheese, diced tomatoes, sour cream, black olives, jalapeno's pepper rings, chopped avocado and/or hot sauce, enchilada sauce.
+claudia lamascolo  Author

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