Crusted Chicken and Black Beans
Adapted from Epicurious
1 1/2 lbs chicken breast, diced or shredded, poached, grilled or roasted
One 15 1/4-ounce can black beans, drained
1 1/2 cups bottled salsa
6 ounces Monterey Jack cheese, shredded
1 tablespoon chopped fresh cilantro leaves
1/2 teaspoon ground cumin
Salt and black pepper to taste
Four 8-inch flour tortillas, cut into quarters
2 tablespoons corn oil
Preheat the oven to 350°F. Grease a 2 1/2-quart casserole and set aside.
Place the chicken in a large mixing bowl.
Add the beans, salsa, about three-quarters of the cheese, the cilantro, and cumin, season with salt and pepper, stir till well blended, and scrape into the prepared casserole.
Arrange the tortilla quarters overlapping each other over the top, sprinkle with the oil, cover, and bake for 30 minutes.
Uncover, sprinkle the remaining cheese evenly over the top, and bake till the top is golden and crusty, 10 to 15 minutes.
Toddler review-
Three empty bowls this time. I think they key for our almost vegetarian toddler to eat meat is to make it tender and make small bites. I pounded the chicken and then cut into small bites before cooking it. I also cut back the amount of salsa and made it up with chopped and seeded tomato for a less spicy meal. The adults can spice up their food with our various hot sauces.
1 1/2 lbs chicken breast, diced or shredded, poached, grilled or roasted
One 15 1/4-ounce can black beans, drained
1 1/2 cups bottled salsa
6 ounces Monterey Jack cheese, shredded
1 tablespoon chopped fresh cilantro leaves
1/2 teaspoon ground cumin
Salt and black pepper to taste
Four 8-inch flour tortillas, cut into quarters
2 tablespoons corn oil
Preheat the oven to 350°F. Grease a 2 1/2-quart casserole and set aside.
Place the chicken in a large mixing bowl.
Add the beans, salsa, about three-quarters of the cheese, the cilantro, and cumin, season with salt and pepper, stir till well blended, and scrape into the prepared casserole.
Arrange the tortilla quarters overlapping each other over the top, sprinkle with the oil, cover, and bake for 30 minutes.
Uncover, sprinkle the remaining cheese evenly over the top, and bake till the top is golden and crusty, 10 to 15 minutes.
Toddler review-
Three empty bowls this time. I think they key for our almost vegetarian toddler to eat meat is to make it tender and make small bites. I pounded the chicken and then cut into small bites before cooking it. I also cut back the amount of salsa and made it up with chopped and seeded tomato for a less spicy meal. The adults can spice up their food with our various hot sauces.
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