$1.55 per person / A terrific meal on its own or as a base for add-ins, such as hot sauce, leftover cheese, sour cream, or plain yogurt. (Another money-saving tip: Learn how to make yogurt sour cream!) To save a little time and cost—and to make this vegan or vegetarian—swap beans or diced avocado for the chicken. Green chiles offer explosive flavor and anti-inflammatory nutrients. If limes are a little steep, it’s fine to substitute a splash of vinegar.
Ingredients
- 1 teaspoon plus 2 tablespoons olive oil, divided
- 1 (15-ounce) can black beans, rinsed and drained
- 1/2 medium white or red onion, cut into 1/2-inch dice
- 2-4 green serrano chiles, finely chopped
- 2 medium tomatoes, cut into 1/2-inch dice
- 1/2 cup chopped fresh cilantro, including stems
- Juice of 1 lime
- 1/4 teaspoon salt
- 2 boneless, skinless chicken breast halves
- 1/4 teaspoon freshly ground black pepper
- 8-12 white corn tortillas
Instructions
- Heat 1 teaspoon oil in a skillet. Add beans, onion, and chiles; heat through. Cool in a large bowl. Add tomatoes, cilantro, lime juice, and salt to taste; toss gently to combine.
- Preheat grill. Place chicken in a plastic bag or between waxed paper sheets and pound with a heavy jar to flatten to an even thickness. Transfer to a large plate, brush both sides with 2 tablespoons oil, and season with salt and pepper. Grill, smooth side down, for about 2 minutes, or until edges turn opaque. Turn over and cook for 1½–2 minutes or until a meat thermometer registers 155–160°.
- Remove chicken from grill, set on a plate, and cover. After 2 minutes, slice chicken thinly crosswise and add to tomato mixture, tossing gently to combine all ingredients.
- Heat tortillas over an open flame or in a skillet. Keep warm in a folded napkin.
- Set chicken-tomato mixture and tortillas on the table. To eat, hold a tortilla in one hand, scoop chicken mixture onto it, roll up, and enjoy.
Notes
PER SERVING (2 tacos): 354 cal, 16g fat (9g mono, 3g poly, 4g sat), 55mg chol, 22g protein, 29g carb, 4g fiber, 210mg sodium
