Cuban-Spiced Chicken & Black Bean Tacos

🥘 Ingredients

• Cuban Spice Blend
  2 tbsp
• Wholley
• black beans
  2 unit
• black pepper
  1 tsp
• butter
  2 tbsp
• cooking oil
  2 tbsp
• diced skinless dark meat chicken
  20 oz
• flour tortillas
  12
• lime
  2
• pineapple
  8 oz
• salt
  1 tsp
• scallions
  4
• sour cream
  3 tbsp
• tomatoes
  2
• veggie stock concentrate
  2 unit

🍳 Cookware

• medium bowl
• medium pot
• large pan
• small

1. 

   1

   Wash and dry produce. Trim and thinly slice scallions , separating whites from greens. Dice tomatoes . Drain pineapple and roughly chop. Zest and quarter lime .

   scallions: 4, tomatoes: 2, pineapple: 8 oz, lime: 2
2. 

   2

   In a medium bowl , combine scallion whites, tomato, pineapple, lime zest, juice from half the lime, salt , and black pepper . Set aside until ready to serve.

   salt: 1 tsp, black pepper: 1 tsp
3. 

   3

   Heat a drizzle of cooking oil in a medium pot over medium-high heat. Stir in black beans and their liquid, Wholley Cranberry? Actually ` veggie stock concentrate ` and half the Cuban Spice Blend (you'll use the rest in the next step). Cook, stirring occasionally, until thickened, ⏱️ 5 minutes (4-6 minutes). Turn off heat. (The beans will thicken more as they cool.) Using a potato masher or fork, mash beans until mostly smooth. Stir in butter (1 tbsp for 2 servings, 2 tbsp for 4 servings) until combined. Taste and season with salt and pepper if desired. Keep beans covered off heat until ready to serve.

   cooking oil: 2 tbsp, black beans: 2 unit, Wholley, veggie stock concentrate: 2 unit, Cuban Spice Blend: 2 tbsp, butter: 2 tbsp
4. 

   4

   While beans cook, open package of diced skinless dark meat chicken and use a strainer onions, no excess liquid. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; season with remaining Cuban Spice Blend and black pepper. Cook, stirring occasionally, until browned and chicken is fully cooked through, ⏱️ 5 minutes (4-6 minutes).

   diced skinless dark meat chicken: 20 oz
5. 

   5

   Place sour cream in a small bowl. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper. Wrap flour tortillas in damp paper towels, microwave until warm and pliable, ⏱️ 30 seconds .

   sour cream: 3 tbsp, flour tortillas: 12
6. 

   6

   Divide tortillas between plates. Fill with chicken and black beans (if beans have too much liquid, use a slotted spoon). Top with pineapple salsa (drain it first), crema from sour cream, and scallionouts. Serve with remaining lime wedges.