Chipotle Chicken Tacos with Jalapeno Refried Beans

This recipe is adapted from McCormicks , Chipotle Chicken Taco kit.  Over time we discovered that we wanted to add and change things to fit our family's taste buds.  This is a quick meal that is easy to fix on a busy night and not have to eat out.


Chipotle Chicken Tacos with Jalapeno Refried Beans

1 lb of skinless boneless chicken breast, cut into thin strips (about 1 1/2 chicken breast)

1/2 cup vegtable oil

6 Tablespoons apple cider vinegar

1 teaspoon salt

5 garlic cloves, pressed

2-3 teaspoons Chipotle Chili pepper

2 teaspoons Cumin

2 teaspoons oregano leaves

1/8 cup fresh onion minced

1 red bell pepper, cut into thin strips

1 poblano pepper, cut into thin strips

1 cup portabella baby mushrooms, washed and quartered

1 medium zucchini, seeded, cut into thin strips

1 medium red onion, thinly sliced

6-12 Flour tortillas (8-inch)

Shredded lettuce

Diced Tomatoes

Shredded Cheddar cheese

Diced Avocado

Directions:

Mix oil, vinegar, salt, spices, minced onion and garlic together in small bowl.  Place chicken in a large Ziploc bag and vegetables in a separate large Ziploc bag.   Place half of marinade mixture in each bag.  Seal the bags and make sure that the contents of each bag is coated.  Allow to marinate a minimum of 30 minutes.

Heat large skillet.  Add chicken including marinade; cook until the chicken is not pink about 5 minutes.   Add vegetable including marinade; cook until the vegetables are tender-crisp.

Serve mixture in warm flour tortillas.  Top with shredded lettuce, diced tomato, shredded cheddar cheese and diced avocado.

Jalapeno Refried Beans

2  cups cooked pinto beans, drained and pureed (I use pinto beans I have cooked for beans and rice)

1-3 diced fresh jalapenos

1/4 cup shortening

In a hot skillet add shortening and melt.  Add jalapenos, garlic and onion to hot oil.  Saute until translucent.   Add pureed pinto beans, turn frequently until they are to desired thickness.  Serve on the side.