Chicken Soft Tacos with Black Eyed Peas

Name: Chicken Soft Tacos with Black Eyed Peas
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 5
Cuisine: Mexican
Ingredients: 454 grams black-eyed peas or black beans, rinsed and drained; 0 teaspoons chili pepper flakes; 28 grams tablespoons shredded Cotija cheese or low-fat mozzarella; 2 teaspoons ground cumin; 1 teaspoon lemon juice; 2 teaspoons dried oregano, divided; 113 grams chopped red onion (about; 227 grams 10 cup shredded romaine lettuce (about; 283 grams skinless boneless chicken breast halves; 397 grams chopped tomatoes (about; 2 Tbsps vegetable broth; 5 whole wheat tortillas

Chicken Soft Tacos with Black Eyed Peas might be just the main course you are searching for. One serving contains 332 calories, 24g of protein, and 7g of fat. This recipe serves 5. From preparation to the plate, this recipe takes approximately 45 minutes. It is a rather cheap recipe for fans of Mexican food. Head to the store and pick up chicken breast halves, tortillas, cotija cheese, and a few other things to make it today.

Instructions

Place peas or beans in a medium saucepan with 3 cups of water and chili flakes; bring to a boil, reduce heat and simmer 10 minutes, or until beans are tender.

Ingredients you will need

Red Pepper Flakes

Beans

Water

Peas

Equipment you will use

Sauce Pan

Remove from heat, and cool slightly, retaining cooking liquid.

Place bean mixture in a blender; pulse until beans are crushed but not pureed. Stir in cumin and 1 teaspoon of oregano.

Ingredients you will need

Oregano

Beans

Cumin

Equipment you will use

Blender

Transfer to bowl and set aside.

Equipment you will use

Bowl

Preheat oven to 35

Equipment you will use

Oven

Place chicken breasts in a heatproof skillet.

Ingredients you will need

Chicken Breast

Equipment you will use

Frying Pan

Drizzle lemon juice and broth over chicken.

Ingredients you will need

Lemon Juice

Whole Chicken

Broth

Sprinkle with remaining oregano. Cover pan and bake at 350 for 30 to 35 minutes, or until juices run clear. Cool slightly; cut into thin strips or shred by hand.

Ingredients you will need

Oregano

Equipment you will use

Oven

Frying Pan

Turn oven down to 20

Equipment you will use

Oven

Wrap tortillas with foil and place on baking sheet; bake for 15 minutes, or until warm and steamy.

Ingredients you will need

Wrap

Equipment you will use

Baking Sheet

Oven

Aluminum Foil

Spread each tortilla with black eyed pea puree, shredded lettuce, diced tomato, and diced onion.

Ingredients you will need

Tortilla

Lettuce

Spread

Tomato

Onion

Add strips of chicken, sprinkle with cheese, and serve.

Ingredients you will need

Whole Chicken

Cheese

Equipment

Ingredients

Servings:

454grams

black-eyed peas or black beans, rinsed and drained 0teaspoons

chili pepper flakes 28grams

tablespoons shredded Cotija cheese or low-fat mozzarella 2teaspoons

ground cumin 1teaspoon

lemon juice 2teaspoons

dried oregano, divided 113grams

chopped red onion (about 227grams

10 cup shredded romaine lettuce (about 283grams

skinless boneless chicken breast halves 397grams

chopped tomatoes (about 2Tbsps

vegetable broth 5

whole wheat tortillas

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Buena Vista Chateau Buena Vista Pinot Noir with a 4.8 out of 5 star rating seems like a good match. It costs about 39 dollars per bottle.