Black Bean & Chicken Tacos

Black Bean & Chicken Tacos
Julie Anderegg

4 chicken breasts
1/2 bottle salsa
1/2 liter Sprite (or 7-up)

In crock pot, cook chicken breasts in salsa and sprite on High 3 hours (or Medium for 6 hours, or boil on stove for 30 minutes)
Drain and save juice after cooked, shred chicken and add a little juice back into it.

In a pan (or rice cooker), measure out 4 cups of the juice and add 2 cup of white rice. Bring to boil, then reduce heat and simmer for 20 minutes. For Brown Rice, cook for 40-45 minutes.


Black Bean Taco Recipe:
1 can black beans (rinsed)
1 can corn (with juice)
1 package (or 2 Tbs) Taco Seasoning

Heat up in a pan until completely hot.

Serve all of the above with corn or flour tortillas, avacado, sour cream, diced tomatoes, shredded lettuce, shredded cheddar cheese, and remaining salsa. Also makes a GREAT taco salad...leave out the tortilla and add corn chips.

We also LOVE this without the Chicken and rice. Makes a fantastic fast and easy meatless meal! Mmmmmm....YUM!