INGREDIENTS
- 1 lb boneless, skinless chicken breasts
- 2 Tbsp Acala Farms Toasted Cumin Cottonseed Oil
- 1/2 tsp cayenne pepper
- 1/4 tsp ground coriander
- 1/2 cup chopped red onion
- 1 jalapeño, chopped
- 3 cups canned black beans, rinsed and drained
- 1 1/2 cup thawed frozen corn
- 1 1/4 cup cherry tomatoes, halved
- 2 scallions, thinly sliced
- 2 Tbsp coarsely chipped cilantro
- 3 tsp white wine vinegar
- Salt and pepper, to taste
- Tortillas
- Optional: sour cream, shredded cheese
METHOD
- Butterfly the chicken breasts.
- In a medium bowl, combine cayenne pepper, coriander, salt and pepper.
- Toss chicken in seasoning, then sauté in a large skillet on medium-high heat with Acala Farms Toasted Cumin Cottonseed Oil, about 4 minutes each side.
- Remove chicken, cut into small strips.
- Add onions and jalapeños to skillet with drippings. Cook on medium heat until onions are clear, about 1-2 minutes.
- Add beans, corn, tomatoes and vinegar to skillet. Cover and cook until tomatoes become tender, stirring occasionally.
- Remove from heat, transfer to a large bowl and add scallions and cilantro.
- Heat tortillas in the oven at 300 degrees F for 2-3 minutes.
- Place a spoonful of salsa on each tortilla and add chicken. Add sour cream and cheddar cheese if desired.
