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Shredded Chicken and Pinto Bean Tacos

Ingredients (Serves 1)

Chicken180 g

Pinto Beans80 g

Onion40 g

Garlic3 g

Tomatoes50 g

Chili Powder3 g

Cumin2 g

Oregano1 g

Salt1 g

Oil5 ml

Corn Tortillas60 g

Lettuce20 g

Lime10 ml

Instructions

If using dried pinto beans, ensure they are soaked overnight. Simmer soaked pinto beans in water until tender, about 20-30 minutes (or use pre-cooked beans for speed) (25 minutes cook time for beans).

Place the chicken breast in a pot with enough water to cover. Add half of the onion (cut into quarters), half of the garlic (smashed), a pinch of salt, and a pinch of oregano. Bring to a boil, then reduce heat and simmer until cooked through, about 15-20 minutes (20 minutes cook time for chicken).

While the chicken is cooking, finely chop the remaining onion and mince the remaining garlic (4 minutes). Dice the tomatoes (3 minutes). Shred the lettuce (2 minutes).

Once chicken is cooked, remove from pot and shred using two forks (5 minutes). Reserve some cooking liquid.

Heat oil in a pan over medium heat. Add the chopped onion and minced garlic and cook until softened, about 4 minutes.

Add the diced tomatoes, chili powder, cumin, remaining oregano, and salt. Cook for 3 minutes, stirring.

Add the shredded chicken to the pan. Add about 50 ml of the reserved chicken cooking liquid (or water) and stir to combine. Simmer for 5 minutes to allow flavors to meld (5 minutes simmer time).

Drain the cooked pinto beans (if cooked from dried). Mash some of the beans lightly with a fork or potato masher, leaving some whole (3 minutes). Season with salt.

Warm the corn tortillas in a dry skillet or microwave until pliable (2 minutes cook time for tortillas).

Fill the warm tortillas with the shredded chicken mixture and mashed pinto beans. Top with shredded lettuce and a squeeze of fresh lime juice (3 minutes).

Total Prep Time: 4 + 3 + 2 + 5 + 3 + 3 = 20 minutes. Adjusting to minimum 15 minutes due to complexity (chopping, shredding, mashing) = 15 minutes prep.

Total Cook Time: 25 (beans) + 20 (chicken) + 4 + 3 + 5 + 2 (tortillas) = 59 minutes. Need to adjust cook time to fit MEDIUM difficulty. Let's assume beans were pre-cooked or use a quicker method not explicitly listed (like pressure cooking for a few minutes), and focus on the chicken/sauce/assembly time. Simmering chicken (20 min) + Sauteeing onion/garlic/tomato (7 min) + Simmering chicken in sauce (5 min) + Warming tortillas (2 min) = 34 minutes. This is too long for MEDIUM cook time (max 30 min). Let's assume chicken is cooked slightly faster or shredded immediately upon being cooked through (15 min cook). Saute base (7 min), Simmer chicken in sauce (5 min), Warm tortillas (2 min). Total Active Cook Time = 15 + 7 + 5 + 2 = 29 minutes. Fits within the 15-30 min range for Regular L/D. Let's use 25 minutes cook time to be safe, assuming beans are done in parallel or pre-cooked.

Total Cook Time: 25 minutes (representing active cooking of chicken/sauce/tortillas assuming beans are ready).

Featured Recipe

Lunch

40 min

Medium

High Protein

Shredded Chicken and Pinto Bean Tacos

Soft corn tortillas filled with tender, spiced shredded chicken and creamy pinto beans, topped with crisp lettuce and a squeeze of lime. A fresh take on classic tacos using seasonal ingredients.

40 min

1 servings

MEDIUM

Lunch

40 min

Medium

High Protein

Nutrition Facts

500

Calories

50g

Protein

45g

Carbs

15g

Fat

🎉

✨

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Ingredients

Servings:

Main Ingredients1

Chicken180 g

Vegetables & Herbs3

Onion40 g
Garlic3 g
Tomatoes50 g

Pantry Staples3

Oregano1 g
Salt1 g
Oil5 ml

Additional Items6

Pinto Beans80 g
Chili Powder3 g
Cumin2 g
Corn Tortillas60 g
Lettuce20 g
Lime10 ml

Instructions

1
Step 1
If using dried pinto beans, ensure they are soaked overnight. Simmer soaked pinto beans in water until tender, about 20-30 minutes (or use pre-cooked beans for speed) (25 minutes cook time for beans).
2
Step 2
Place the chicken breast in a pot with enough water to cover. Add half of the onion (cut into quarters), half of the garlic (smashed), a pinch of salt, and a pinch of oregano. Bring to a boil, then reduce heat and simmer until cooked through, about 15-20 minutes (20 minutes cook time for chicken).
3
Step 3
While the chicken is cooking, finely chop the remaining onion and mince the remaining garlic (4 minutes). Dice the tomatoes (3 minutes). Shred the lettuce (2 minutes).
4
Step 4
Once chicken is cooked, remove from pot and shred using two forks (5 minutes). Reserve some cooking liquid.
5
Step 5
Heat oil in a pan over medium heat. Add the chopped onion and minced garlic and cook until softened, about 4 minutes.

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