Talk about a quick dinner! This was fabulous!

Grilled Chicken Tacos with Black Bean, Corn, Avocado and Tomatoes

2 (large) servings

Corn Tortillas (or whatever you like)

Chicken (or chicken cutlets, they cook faster) – we used one cutlet, equivalent to one chicken breast

1 can of Black Beans, rinsed and drained

Fresh or Frozen corn (thawed), a handful or two

Tomato, diced

Onion (whatever kind you like and however much you like)

Pepper Jack Cheese, shredded

1 lime, sliced into wedges

Coat chicken with olive oil. While the chicken is on the grill rinse and drain the beans, thaw the corn or cut off the cob, shred the cheese, dice the tomato, avocado and onion. Set in dishes so each person can put the toppings they like. Heat the tortillas (I have a gas stove, and I put the tortilla directly on the grate and heat about 15 seconds then flip and flip another 10 seconds, but that’s me) – as you heat place the warm tortilla in foil and the packet in a towel to keep warm. (Read other options from Food52.com HERE).

When the chicken is ready, cut into small pieces and then take a warm tortilla, sprinkle with pepper jack, black beans, onion, corn, tomato, avocado and then squeeze a wedge of lime.

Oh. My. Too good for words! It’s also good with no chicken!

*Note: when buying store bought corn tortilla try to find a brand with very few ingredients. Mine come from Trader Joe’s and the ingredients are “white corn, water and lime”.

Catch you back here tomorrow!

Sometimes you just need a quick side dish to throw together that is healthy, and most of all… tasty! This is both! This is more of a guide than a recipe, I’ve made it several different ways. For 2-4 servings:

Black Bean Salad with Tomatoes, Corn (and Avocado)!

1 can of black beans – rinsed and drained

Frozen (or fresh) sweet corn – I use a few handfuls

Diced red onion (or Vidalia or green onion, etc.)

1/3-1/2 lime squeezed over the top

A light drizzle of EVOO (extra virgin olive oil)

Taste… add more lime if needed. I don’t add salt, but you can. I do add pepper.

It’s also fabulous with the addition of diced avocado – oh, does that make it delicious!

ENJOY!

Catch you back here tomorrow!

I’ve been seeing a lot of recipes for baked chickpeas. Interesting.  A treat. Crunchy & healthy. Hmmm. I’ve got to try it! I made 1/2 batch to see if I liked it. I DID! The crunch is somewhat addictive, if you don’t pay attention you could easily eat an entire can of chickpeas. Probably not the best idea, 😳

I found this recipe on Chowhound, click HERE for the link so that you can print, read reviews, etc. This recipe received 5 stars with 59 reviews (as I write this) . So you know this one is a keeper!

OVEN ROASTED CHICKPEAS via Chowhound!

INGREDIENTS

2-15oz. cans of chickpeas (garbanzo beans) – thoroughly drained and rinsed.

2 Tablespoons of Olive Oil (or less)

1 teaspoon  ground cumin

1 teaspoon chili powder

1/2 teaspoon cayenne pepper

1/2 teaspoon sea salt (I used Pink Himalayan)

DIRECTIONS

Heat over to 400°F and use the middle rack in your oven

Place the spices and olive oil in a large bowl.

Add the chickpeas and toss to coat.

Spread the chickpeas in an even layer on a cookie sheet (with sides so they don’t roll off)

Bake until crisp 30-40 minutes, moving them around on occasion. (I didn’t do that and some of mine were slightly crispy, they were still good). My oven took 30 minutes.

Let me know what you think?? What spices have you used for this? I would love to know!

Catch you back here tomorrow!