I had leftover chopped up peppers from our Burrito Bowls the other night. No need to waste ’em! Even if you don’t have the leftover veggies, no worries friends… These tacos are wayyyy worth the extra 5 minutes it takes to chop some up.
8 6″ white corn tortillas
2 chicken breasts (sliced into small chunks)
1/2 of a large red pepper (chopped)
1/2 of a green pepper (chopped)
1/2 of a medium tomato (chopped)
1/8 c red onion (chopped)
1/4 c iceburg lettuce
1/2 c Newman’s Own Black bean and Corn Salsa- Medium
1/4 c shredded cheddar cheese
optional (but delicious): sour cream
In a medium pan (on medium-high heat), put about a tablespoon of olive oil (once around the pan). Grill the onion and chicken breast strips until they are browned and cooked through. Leave them in the pan and add the chopped red and green peppers. Cook for a few minutes until they are soft. Add the Newman’s Own Black Bean and Corn Salsa. Cover and simmer until it is warm and thickened. Stir it occasionally so that it doesn’t get stuck on your pan.
In a large pan (on medium-high heat), put on however many tortillas will fit without stacking them. Flip them when you think they are brown. Brown the other side and then put them between paper towels to keep it warm. (I fold mine in half after they are browned so they hold all the fillings later! Otherwise they might break) Keep an eye on these so you don’ t burn them! (They take about 30-60 seconds)
After all the shells have been browned, fill ’em up: Put some cheese on the bottom, a spoonful of the chicken/black bean salsa/pepper mix, some lettuce and tomatoes. If you want- drizzle a little sour cream on top.
Eat ’em up. (& grab a napkin or two!)