Cuban-Spiced Chicken & Black Bean Tacos

🥘 Ingredients

• black beans
  15 oz
• black pepper
  1 tsp
• cooking oil
  1 tbsp
• cuban spice blend
  1 tbsp
• diced skinless dark meat chicken
  12 oz
• flour tortillas
  4 unit
• lime
  1 unit
• lime zest
  1 unit
• pineapple (chopped)
  1 unit
• salt
  1 tsp
• scallion whites
  1 unit
• sour cream
  2 tbsp
• tomato (diced)
  1 unit
• veggie stock concentrate
  1 unit

🍳 Cookware

• medium bowl
• medium pot
• small bowl

1. 

   1

   Wash and dry all produce.
2. 

   2

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

   scallion whites: 1 unit, tomato: 1 unit (diced), pineapple: 1 unit (chopped), lime zest: 1 unit, lime: 1 unit, 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, veggie stock concentrate , and half the cuban spice blend . Cook, stirring occasionally, until thickened ⏱️ 4 minutes . Turn off heat. The beans will thicken more as they cool.

   cooking oil: 1 tbsp, black beans: 15 oz, veggie stock concentrate: 1 unit, cuban spice blend: 1 tbsp
4. 

   4

   While beans cook, open package of diced skinless dark meat chicken and drain off any excess liquid.

   diced skinless dark meat chicken: 12 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.

   sour cream: 2 tbsp
6. 

   6

   Divide flour tortillas between plates. Fill with chicken and black beans. Top with pineapple salsa (draining first), crema, and scallion greens. Serve with remaining lime wedges on the side.

   flour tortillas: 4 unit