It’s no secret I love Mexican food. To me, Mexican is one of the easiest and yummiest foods to make healthy!
Today’s recipe can include chicken or be vegetarian with black beans only. I’ve been cutting back on meat lately, mostly after being scared from Food Inc., so I opted for the bean only option! (Made chicken for hubby)
What you’ll need:
1 can of black beans
1 onion chopped
1 clove of garlic
3 tbsp olive oil
3 tbsp whole wheat flour
1 cup low sodium chicken broth
1 cup unsweetened almond milk
1 tsp cumin
1 tsp chili powder
2 tsp garlic powder
1 cup salsa of choice
1/2 lime (juice)
salt to taste (optional)
spelt or whole wheat tortillas
optional chicken:
1 lb chicken
2tsp cumin
2 tsp garlic powder
1/3 cup low sodium chicken broth
Directions
(If using chicken, precook the chicken in 1/3 cup of chicken broth, with cumin and garlic.)
Start by making a roux to give our sauce a creamy kick. Place the chopped onion and garlic in a skillet with 3 tbsp of olive oil over medium high heat. Cook until the onion is tender.
Stir in the flour. Stir continuously until the flour has browned.
Slowy begin to pour the almond milk and broth, you can mix the two together or alternate pours between milk and broth. Stir between each pour until the mixture absorbs.
Once all of the broth and milk have been added and the sauce is smooth, add your spices. Simmer on low for 10 minutes, stirring occasionally.
Add salsa and beans and continue to simmer an additional 2-3 minutes.
Warm tortillas and stuff.
