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Ingredients
- Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1-1/2 teaspoons ground cumin, divided
- 2 tablespoons shortening
- 1/2 cup plus 1 tablespoon warm water
- 1 pound boneless skinless chicken breast, cubed
- 2 cups salsa
- 1 can (15 ounces) black beans, rinsed and drained
- 1 teaspoon onion powder
- 1/2 teaspoon chili powder
- Shredded lettuce, shredded cheddar cheese, chopped ripe olives, sour cream and additional salsa, optional
Details
Preparation time 30mins
Cooking time 45mins
Preparation
Step 1
Directions
In a large bowl, combine the flour, baking powder and 1/2 teaspoon cumin. Cut in shortening until crumbly. Stir in enough water for mixture to form a ball. Knead on a floured surface for 1 minute. Cover and let rest for 20 minutes.
Meanwhile, in a large skillet, combine the chicken, salsa, beans, onion powder, chili powder and remaining cumin. Cover and simmer for 15-20 minutes or until chicken juices run clear.
For tortillas, divide dough into eight balls; roll each ball into an 8-in. circle. In an ungreased skillet, cook tortillas, one at a time, until lightly browned, about 30 seconds on each side.
Layer between pieces of waxed paper or paper towel; keep warm. Spoon chicken mixture over half of each tortilla and fold over. Serve with lettuce, cheese, olives, sour cream and salsa if desired. Yield: 8 servings.
Nutritional Facts 1 taco (calculated without optional toppings) equals 267 calories, 5 g fat (1 g saturated fat), 31 mg cholesterol, 421 mg sodium, 36 g carbohydrate, 3 g fiber, 17 g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1 vegetable, 1 fat.
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