Mexican Pulled Chicken Beans Recipes

MEXICAN PULLED CHICKEN WITH BLACK BEANS

Mexican pulled chicken with black beans image

This lightly spiced pulled chicken with black beans is ideal for filling tortillas and tacos. Make ahead or freeze in advance.

Provided by Helen Best-Shaw

Categories Main

Time 1h10m

Number Of Ingredients 19

Ingredients

1 tsp vegetable oil
1 onion (peeled &chopped)
3 cloves garlic (Peelied chopped)
1 tsp cumin seed
1 tsp coriander seed
1 tsp chilli flake (according to taste)
1 tsp tsp sweet paprika
6 skinless (boneless chicken thighs each cut into quarters)
1 cup roughly chopped cherry tomatoes
1 tbs heaped honey
1 can black beans (drained and rinsed)
1 tsp cornflour
1 tps pickled jalapeños
1 cup grated cheese
Guacamole
Salsa
Sour Cream
Fresh Coriander
Limes

Steps:

Preheat oven to 180C/350F/gas mark 4.
Pour the oil into a small cast iron casserole dish. Fry the onion over a low heat until translucent, then add the garlic.
Grind the cumin, coriander and chilli. Add the spice mix and the sweet paprika to onion and garlic and fry until fragrant.
Add the chicken pieces and cook for a few minutes. Add tomato and few slices of fresh chilli according to taste. Stir in the honey.
Place the lid on the casserole and cook in the oven for an hour.
When cooked, shred the chicken, stir through the black beans, add the pickled jalapeños with some of the vinegar to balance the sweetness of the chicken if desired.
If the sauce needs thickening mix the cornflour with a little water to make a thin paste and stir through the chicken mixture. Return to the oven to heat through.
To serve spoon the pulled chicken into 12 mini tortilla shells, and top with the grated cheese. heat in the oven until piping hot, and the cheese has melted.

Nutrition Facts : Calories 368 kcal, Carbohydrate 10 g, Protein 40 g, Fat 17 g, SaturatedFat 8 g, Cholesterol 190 mg, Sodium 342 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving

MEXICAN PULLED CHICKEN & BEANS

Mexican pulled chicken & beans image

This budget-busting sharing platter of slow-cooked chipotle chicken is perfect for feeding a crowd - and won't break a student budget, either

Provided by Chelsie Collins

Categories Dinner, Lunch, Main course

Time 1h40m

Number Of Ingredients 13

Ingredients

8 bone-in chicken thighs , skin removed
3 tbsp chipotle paste
2 garlic cloves , crushed
2 x 400g cans chopped tomatoes
1 large onion , finely sliced
2 x 400g cans black beans , drained
400g cans kidney beans , drained
handful parsley , coriander or mint, roughly chopped
small iceberg lettuce , shredded
½ cucumber , diced
drizzle of olive oil
large bag of tortilla chips , to serve
lime wedges, to serve

Steps:

Heat oven to 180C/160C fan/gas 4. Rub the chicken thighs with 2 tbsp of the chipotle paste. Put the rest in a medium bowl with the garlic, tomatoes, onion and some seasoning. Stir to combine, then tip into a large roasting tin. Sit the chicken thighs close together on top of the sauce. Cover with foil and bake for 1 hr.
Remove the roasting tin from the oven, add all the beans and stir into the tomato mixture around the chicken. Put back in the oven, uncovered, for 20 mins or until the chicken is tender and the beans are hot.
Meanwhile, mix the herbs, lettuce and cucumber with a drizzle of olive oil and set aside.
Shred the chicken using a knife and fork, and discard the bones. Mix the chicken through the sauce and beans. Serve with the salad, tortilla chips and lime wedges.

Nutrition Facts : Calories 251 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 8 grams sugar, Fiber 11 grams fiber, Protein 21 grams protein, Sodium 1.2 milligram of sodium

SLOW COOKER MEXICAN PULLED CHICKEN

Slow Cooker Mexican Pulled Chicken image

This super easy recipe creates an extremely tender and juicy pulled chicken. Much like you might find at a Mexican restaurant with peppers and onions. As an addition, I have created this recipe to include corn and black beans. This is great as a taco and enchilada filler, or to be served over rice. This makes quite a bit, so you can try it different ways for variety! A great Friday night recipe to last the weekend! You can serve this topped with lettuce, sour cream, and cheese.

Provided by lindsey927

Categories World Cuisine Recipes Latin American Mexican Main Dishes Chicken

Time 6h10m

Yield 4

Number Of Ingredients 8

Ingredients

4 (5 ounce) frozen skinless, boneless chicken breasts
1 (1 ounce) envelope taco seasoning mix
1 (15 ounce) can black beans, rinsed and drained
1 (16 ounce) jar salsa
1 (12 ounce) package frozen corn
1 medium onion, thinly sliced
1 large green bell pepper, julienned
1 cup water

Steps:

Place ingredients in the slow cooker in the following order: chicken, taco seasoning, black beans, salsa, corn, onion, bell pepper, and water.
Cook on Low until chicken is no longer pink in the center and juices run clear, 6 to 8 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Shred chicken with 2 forks.

Nutrition Facts : Calories 401.3 calories, Carbohydrate 51.6 g, Cholesterol 80.5 mg, Fat 4.6 g, Fiber 12.3 g, Protein 40.7 g, SaturatedFat 1.2 g, Sodium 1673.3 mg, Sugar 9.6 g

MEXICAN-STYLE PULLED CHICKEN

Mexican-Style Pulled Chicken image

This dish is wonderful both with chicken and pork. My family loves it no matter where I use it (carnitas, burritos, enchiladas... the list goes on). It freezes extremely well, so I always make extra.

Provided by Seekerbird

Categories Slow Cooker Chicken Main Dishes

Time 3h30m

Yield 6

Number Of Ingredients 3

Ingredients

1 ½ pounds skinless, boneless chicken breast halves
1 (16 ounce) jar green salsa
1 (28 ounce) can green enchilada sauce

Steps:

Place chicken in the bottom of a slow cooker. Pour enchilada sauce and salsa over top. Cover and cook until you stir and the meat starts to fall apart, on Low for at least 6 hours or on High for at least 3 hours.
Lift out pieces of meat with 2 forks and place on a plate. Shred meat and return to the pot for at least 20 minutes to absorb the remaining sauce.

Nutrition Facts : Calories 256.2 calories, Carbohydrate 12.6 g, Cholesterol 88.9 mg, Fat 10.8 g, Fiber 2.1 g, Protein 25.6 g, SaturatedFat 5.3 g, Sodium 320.8 mg, Sugar 2.6 g

EASY MEXICAN CHICKEN AND BEANS

Easy Mexican Chicken and Beans image

Betty Crocker's Diabetes Cookbook shares a recipe! You can feel extra good about serving this easy dish for dinner tonight. It has a whopping 9 grams of fiber per serving!

Provided by By Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 4

Number Of Ingredients 6

Ingredients

1 lb uncooked chicken breast strips for stir-fry
1 package (1 oz) Old El Paso™ taco seasoning mix
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 can (11 oz) whole kernel corn with red and green peppers, undrained
1/4 cup water
Flour tortillas, if desired

Steps:

Spray 10-inch skillet with cooking spray. Add chicken to skillet; cook over medium-high heat 8 to 10 minutes, stirring occasionally, until no longer pink in center.
Stir in seasoning mix, beans, corn and water. Cook over medium-high heat 8 to 10 minutes, stirring frequently, until sauce is slightly thickened. Serve with tortillas.

Nutrition Facts : Calories 340, Carbohydrate 48 g, Cholesterol 70 mg, Fiber 9 g, Protein 37 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 830 mg

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