You may also like
Categories:
extra-virgin olive oil skinless cumin salt black beans barbecue sauce chile powder cayenne pepper avocado cilantro
Viewed: 12 - Published at: 6 years agoIngredients
- 2 tablespoons extra-virgin olive oil
- 1 pound skinless, boneless chicken thighs
- 1 teaspoon cumin
- Sea salt
- Two 15-ounce cans black beans, rinsed and drained
- 1/2 cup barbecue sauce
- 1 teaspoon ancho chile powder
- 1/4 teaspoon cayenne pepper
- Eight 6-inch corn tortillas
- 1 avocado, pitted, peeled and thinly sliced
- Cilantro leaves, for garnish
Method
- In a medium cast-iron casserole, heat the olive oil.
- Add the chicken and cook over high heat until nicely browned, about 2 minutes per side.
- Add the cumin and 1 cup of water; season with salt and bring to a simmer.
- Cover and cook over low heat until the chicken pulls apart easily with a fork, about 1 hour.
- Transfer the chicken to a cutting board or bowl and shred, then return to the cooking liquid.
- Meanwhile, in a small saucepan, combine the black beans with the barbecue sauce, the chile powder, cayenne and 1/2 cup of water; season with salt.
- Bring to a simmer, then cover and cook over low heat until the beans are very soft and the sauce is thick, about 30 minutes.
- On a microwave-safe plate, microwave the tortillas at high power for 30 seconds, until soft and pliable.
- Spoon the beans on the tortillas, top with the chicken, avocado, and cilantro leaves and serve.
