1½ lb black beans, rinsed and drained
1 lb chicken breasts, skinless, boneless
16 oz salsa
10 oz. corn kernels, frozen or canned, drained if using canned and thawed if using frozen
2 tbsp taco seasoning
2 tbsp. garlic, minced
Salt and ground black pepper , to taste
To serve:
flour tortillas
tomatoes, sliced or chopped
cilantro, chopped
Place the chicken breasts at the bottom of the slow cooker.
Sprinkle with taco seasoning and minced garlic.
Place black beans and corn on top. Pour salsa evenly over everything.
Cover and cook on low for 6 to 8 hours or on high for about 4 hours.
Stir all ingredients to combine then adjust seasoning with salt and pepper.
Serve on flour tortillas with roughly 1 tablespoon of tomatoes and 1 teaspoon of cilantro per serving.
Sugar: 3g
:
Calcium: 54mg
Calories: 261kcal
Carbohydrates: 32g
Cholesterol: 36mg
Fat: 6g
Fiber: 9g
Iron: 3mg
Monounsaturated Fat: 2g
Polyunsaturated Fat: 2g
Potassium: 652mg
Protein: 21g
Saturated Fat: 2g
Sodium: 553mg
Trans Fat: 1g
Vitamin A: 399IU
Vitamin C: 3mg
