Thursday, January 22, 2009

{Easy Mexi}

Oven-Roasted Tacos

1 cup shredded, cooked chicken breast
1 can black beans, drained
½ cup frozen corn thawed
1 tub of Pico de Gallo
Guacamole (recipe follows)
Corn Tortillas
Olive oil
Sour Cream

Preheat oven to 400 degree’s, or you could turn on the broil setting as well. Brush each tortilla with olive oil, place on cookie sheet. Combine black beans, corn, and chicken. Scoop some of this mixture and place in the center of each tortilla. Spoon some pico de gallo on top, then cheese, and repeat with all remaining tortillas. Let bake in oven until corn tortilla’s are crisp and cheese is sizzling! Remove from oven, serve with guacamole and sour cream, and enjoy.

Katie’s Guac

3-4 ripe avocado’s, deseeded and flesh scooped into a bowl
1 garlic clove, very finely minced
½ of a jalapeno, seeds included if you want heat, finely minced
½ cup or so of chopped cilantro
Lime juice- about 1-2 limes (taste it and see)
Salt and Pepper
1 Tbsp or so, of finely minced purple (in my eyes, it's purple, not red:))onion

Mix all together. Will keep for about 24 hours, covered well, in fridge.

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