Ingredients
12ozchicken tenders,or breast, raw skinless
15ozlow sodium black beans,(1 can), drained and rinsed
10oztomatoes with mild green chiles,(1 can)
1⅛tspchili powder
¾tspground cumin,plus ⅛ tsp
¼tspgarlic powder
¼tsporegano
1medium scallion,diced
1tbspcilantro,chopped, optional
1⅓cupsred cabbage,shredded
1tspred wine vinegar,or lime juice
salt and black pepper,to taste
12corn taco shells,(crispy shells)
pico de gallo
1medium haas avocado,sliced
Preparation
Season chicken with pinch of salt, garlic powder, oregano, ⅛ teaspoon of the chili powder and ⅛ teaspoon cumin.
Add the beans and tomatoes to the crock pot and season with the remaining chili powder and cumin.
Place chicken in the crock pot and cover. Cook on High for 2 hours.
Meanwhile, combine shredded cabbage with vinegar (add more to taste), season with salt to taste; set aside.
Remove chicken from the crock pot and shred with two forks.
Drain beans and transfer to a platter, or back to the crock pot to keep warm. Top with shredded chicken, scallions and cilantro.
To serve, warm the taco shells according to package directions.
Fill with equal amounts of bean and chicken mixture. Top with cabbage and other favorite toppings.
