These were delicious and VERY quick and easy. They were inspired by this recipe. If you don’t already have some adobo seasoning on hand, I highly recommend mixing up a batch. It’s great to season lots of things, but is perfect for spicing up chicken to add to tacos, tostadas, enchiladas, salads, etc. The flavor is wonderful.
Flexitarian Tacos
1 Tbsp canola oil
2 cups frozen corn, thawed and drained of any residual moisture
1 5-ounce package baby spinach
1 can (or about 1 and one-half cups) cooked black beans, rinsed and drained
8 small flour tortillas
3/4 cup crumbled fresh goat cheese (3 ounces)
3/4 cup store-bought refrigerated salsa
(the ONLY acceptable store-bought salsa, if you live in Central Texas, is Rose’s Just Right Fresh salsa…there are no words)
a few teaspoons adobo seasoning (scroll down for recipe), to taste
2 boneless, skinless chicken thighs
Sprinkle chicken thighs liberally with adobo seasoning on both sides and then grill them, either outside on a grill pan. Set aside.
Heat the oil in a large, wide saute pan over VERY high heat. Add the corn and cook, stirring occasionally, until corn has started to brown slightly around the edges. Lower the heat in the pan to medium and add the spinach. Stir occasionally until the spinach has wilted. Add the beans to the pan and continue cooking until warmed through. Remove from heat.
Cut chicken into thin strips.
Fill tortillas with some of the veggie mixture and then top with cheese and salsa, as desired. The carnivores can add a bit of chicken to their tacos, as well.
I’ve marked this recipe as gluten-free, because you could easily substitute corn tortillas for the wheat.