Chicken and Pinto Bean Tacos

[quicklook-recipe prep_time=”20 min” cook_time=”8 min” serves=”8″ details=”” ] These delectable treats are an excellent way to get a serving of

Chicken and Pinto Bean Tacos
Chicken and Pinto Bean Tacos

[quicklook-recipe prep_time=”20 min” cook_time=”8 min” serves=”8″ details=”” ]

These delectable treats are an excellent way to get a serving of beans and avocado, rich in heart-healthy monounsaturated fats.

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

  • 3/4 pound skinless boneless chicken breasts, cut into strips
  • 3 garlic cloves, chopped
  • Juice of 1 lime
  • 1 tablespoon taco seasoning mix
  • 1 tablespoon olive oil
  • 2 red, green, or yellow peppers, seeded and thinly sliced
  • 1 can (15 oz.) pinto beans, drained and rinsed

[/ingredients-left]
[ingredients-right]

  • 8 soft corn tortillas
  • 1 avocado
  • 4 cups romaine lettuce leaves, torn or shredded
  • 3 green onions, thinly sliced
  • 3 tablespoons fresh cilantro
  • 1 tomato, diced or sliced
  • Tabasco or other hot sauce to taste
  • 4 tablespoons low-fat sour cream
  • Salt and pepper

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=”28 minutes”]
[step-item number=”1″ image_url=”” title=”” ]Preheat the oven to 350°F. Place the chicken, garlic, lime juice, and taco seasoning mix in a bowl, and season to taste with salt and pepper. Mix well.[/step-item]

[step-item number=”2″ image_url=”” title=”” ] Heat the oil in a large nonstick skillet or wok over medium-high heat. Add the chicken mixture and cook for 1 minute without stirring. Add the peppers and stir-fry over a high heat until the chicken is lightly browned, about 3-5 minutes. Add the beans and heat them through, stirring occasionally. [/step-item]

[step-item number=”3″ image_url=”” title=”” ]Meanwhile, place the tortillas on a baking sheet and warm in the oven for 2-3 minutes, or place them between paper towels and microwave on medium for 1 minute. Peel and dice the avocado.[/step-item]

[step-item number=”4″ image_url=”” title=”” ] Spoon the chicken and pepper mixture into the tortillas. Add the avocado, lettuce, green onions, tomato, cilantro, and Tabasco or other hot sauce to taste. Serve at once, topped with the sour cream. [/step-item]

[/step-list-wrapper]

[nutrition-info calories=”243″ calories_fat=”” fat=”8g” sat_fat=”2g” choles=”28mg” sodium=”206mg” carbs=”28mg” sugars=”” protein=”16g” fiber=”7g”]

[/nutrition-info]

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Originally Published in Reader's Digest