Chicken Soft Tacos with Black Eyed Peas
Prep: 10 minutes; Cook: 55 minutes. Make this low-fat, fiber-packed meal from Chef Jesse Frost on busy weeknights or anytime you want an easy, flavorful meal.
Yield: Makes 5 servings (serving size: 1 taco)
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Amount per serving
- Calories: 293
- Fat: 4g
- Saturated fat: 2g
- Monounsaturated fat: 1g
- Polyunsaturated fat: 1g
- Protein: 24g
- Carbohydrate: 50g
- Fiber: 10g
- Cholesterol: 37mg
- Iron: 4mg
- Sodium: 331mg
- Calcium: 120mg
- 1 (16-ounce) can black-eyed peas or black beans, rinsed and drained
- 1/8 teaspoon chili pepper flakes
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano, divided
- 10 ounce skinless boneless chicken breast halves
- 1 teaspoon lemon juice
- 2 tablespoons vegetable broth
- 5 whole wheat tortillas
- 10 cup shredded romaine lettuce (about 8 ounces)
- 3 chopped tomatoes (about 14 ounces)
- 1 chopped red onion (about 4 ounces)
- 3 tablespoons (1 ounce) shredded Cotija cheese or low-fat mozzarella
- 1. 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. Remove from heat, and cool slightly, retaining cooking liquid.
- 2. Place bean mixture in a blender; pulse until beans are crushed but not pureed. Stir in cumin and 1 teaspoon of oregano. Transfer to bowl and set aside.
- 3. Preheat oven to 350°.
- 4. Place chicken breasts in a heatproof skillet. Drizzle lemon juice and broth over chicken. 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.
- 5. Turn oven down to 200°. Wrap tortillas with foil and place on baking sheet; bake for 15 minutes, or until warm and steamy.
- 6. Assemble tacos: Spread each tortilla with black eyed pea puree, shredded lettuce, diced tomato, and diced onion. Add strips of chicken, sprinkle with cheese, and serve.
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