Homemade Tortillas and Black Bean Chicken

Today was one of those days where I didn’t want to do ANYTHING. I made it out of the house to pick up some yarn for a project, but that was the extent of it. It was 17 degrees and there’s snow on the ground and becoming one with my couch seemed like the best idea. 4:30 rolled around and I was suddenly hungry and realized I had many bits of things but nothing in particular for dinner. I set to work inventing tonight’s meal, and I have to say: IT ROCKED! For the tortillas, I used the same recipe as I did for my arepas, but I made them MUCH thinner. Quite a success!

Dinner was a conglomeration of things I had in my pantry and freezer, and I will definitely make this again.

Mara...I am your dinner...

Latin-Inspired Black Bean Chicken

Ingredients

3 large chicken breasts

1 can chicken broth

1 cup water

1 can black beans, rinsed

2 Tbsp. chili powder

1/2 tsp. chili flakes

1/2 tsp. Goya Adobo (or other seasoned salt or garlic powder)

1 tbsp. red wine vinegar

1 onion, chopped

2 cloves garlic, minced

1 tbsp. olive oil

Directions

Heat oil in a large pot. Add onion and garlic, and cook until caramelized. Add chicken and other ingredients. Bring to a boil, then reduce heat and simmer, covered, about 45 minutes. Shred chicken and serve.

I ate mine on brown rice with some soy cheese on top and it was quite delicious. I didn’t eat my whole bowl, but Adam was more than happy to finish mine! There’s still leftovers for me to bring for lunch tomorrow!

I was busy today creating headers for a couple blogs, you should go check them out!

If you’re interested in a new header for your site, feel free to contact me! I don’t charge anything but a link back to my site, and any baked goods you’d like to share!!! (really, only the link is required!)

Have a great night, and enjoy the Oscars!

xoxo,