Prep: 10 minutes; Cook: 55 minutes. Make this low-fat, fiber-packed meal from Chef Jesse Frost on busy weeknights or anytime you want an easy, flavorful meal.

Jesse Frost of Estancia La Jolla Hotel and Spa

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Yield:
Makes 5 servings (serving size: 1 taco)
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Ingredients

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Directions

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  • Place peas or beans in a medium saucepan with 3 cups of water and chili flakes; bring to a boil, reduce heat and simmer 10 minutes, or until beans are tender. Remove from heat, and cool slightly, retaining cooking liquid.

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  • Place bean mixture in a blender; pulse until beans are crushed but not pureed. Stir in cumin and 1 teaspoon of oregano. Transfer to bowl and set aside.

  • Preheat oven to 350°.

  • Place chicken breasts in a heatproof skillet. Drizzle lemon juice and broth over chicken. Sprinkle with remaining oregano. Cover pan and bake at 350° for 30 to 35 minutes, or until juices run clear. Cool slightly; cut into thin strips or shred by hand.

  • Turn oven down to 200°. Wrap tortillas with foil and place on baking sheet; bake for 15 minutes, or until warm and steamy.

  • Assemble tacos: Spread each tortilla with black eyed pea puree, shredded lettuce, diced tomato, and diced onion. Add strips of chicken, sprinkle with cheese, and serve.

Nutrition Facts

293 calories; fat 4g; saturated fat 2g; mono fat 1g; poly fat 1g; protein 24g; carbohydrates 50g; fiber 10g; cholesterol 37mg; iron 4mg; sodium 331mg; calcium 120mg.
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