Tonight we continued to enjoy chicken from our natural roasted chicken a few nights ago. Originally me and the girls were going to use the chicken for pizza last night but we were invited out for a large lunch and ended up just having a snack of yogurt and peanut butter buns for supper. So for meal four of my little One Chicken Five Meals challenge we had a Mexican fiesta and made chicken and bean tortillas.
Here are our ingredients
I’m not sure if you can tell by the photo or not but the navy beans are cooked and the black beans are dry. Since we were going to have the beans for supper tonight we obviously didn’t soak the beans. Well I actually don’t ever soak my beans or boil them. I bake them. It is way faster and they always turn out great.
Place the beans in a Dutch oven, sprinkle with sea salt and cover with water so that there is about two inches over the beans.
Bake the beans in a 350 degree oven until tender about 90 minutes. Make sure to check the beans about an hour in and add more water if necessary. Here’s what they look like when done.
This is more beans then we needed for our tortilla filling. I always make extra when baking beans. For the filling you want about a cup and a half of beans.
To make the filling you will want to remove the beans from the pot and place the pot on the stove top over medium high heat. Add about a tablespoon of coconut oil and half an onion. Brown onions then add garlic. Once garlic has had a chance to get a little colour add in two cups of chicken stock. I actually used a homemade turkey bone broth. Next add in the navy beans again about a cup and a half. Really you could use any beans you want. All together you want about three cups of beans. To this add two cups of diced tomatoes, a cup of shredded chicken and season to your tastes. I added cumin, chipotle pepper and the juice of one lime. Simmer until the liquid is reduced and the flavours come together into a yummy beany pot of deliciousness. ( full recipe below)
This picture is what it looks like before it is reduced
Here’s how we served the filling. This is a picture of hubby’s supper plate. He is often works late when they a doing an on site job. (He’s a belter). As such I always make sure he has a plate of supper ready to be heated in the fridge in case we are all sleeping when he gets home.
Bean and Chicken Filling
1 Tbsp. Coconut Oil
1/2 C. Chopped Onion
1-3 Cloves Chopped Garlic
2 C. Chicken Stock
3 C. Cooked Beans
2 C. Chopped Tomatoes
1 Tbsp. Cumin
1 Tbsp. Chipotle Pepper
Juice of 1 Lime
This recipe fed my family and a friend and her daughter. Her daughter had three helpings. It was wonderful to see her enjoy it so much. When I thought to try to make the most of one chicken I never really thought I would be able to do so much and I still have one recipe to go.