spicy chicken black bean bites
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Ingredients [?] Add all ingredients to Shopping List
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guacamole, sour cream, salsa, mild cheddar cheese, etc.
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favorite sides (optional):
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2 tablespoons water
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1 teaspoon ground chipotle chili powder
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1 package (1.25 oz) Old El Paso 40% less sodium taco seasoning mix
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4 boneless skinless chicken breasts, cut into small cubes
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Chicken
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1 tbsp. dried thyme
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1 tbsp. dried leaf oregano
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1 tbsp. cayenne pepper
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1 tbsp. onion powder
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1 tbsp. black pepper
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2 tbsp. garlic powder
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2 tbsp. paprika
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2-1/2 tbsp. paprika
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1/2 cup flour mixed with:
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Salt and white pepper
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2 tbsp. olive oil
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hot sauce
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1/2 cup flour
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1 egg
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1 tbsp. chopped cilantro
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1/2 tsp. garlic, chopped
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1/2 small onion, med. diced
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1 can cooked black beans
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Spicy black bean bites
Instructions
- In the bowl of a food processor, puree 1/2 of the drained black beans (reserve liquid). Add the onion, garlic and cilantro and pulse to combine. Reserved liquid may be added sparingly if too pasty. Add the egg and pulse for 10 seconds. Transfer mixture to a medium mixing bowl. Add the remaining half of the beans and gradually add the flour until mixture becomes firm enough to form into a loose ball. Add salt, pepper, and hot sauce. If too thick, adjust consistency with bean liquid. Form cakes using a small cream scoop. Dredge in seasoned flour prior to cooking. Heat a large non-stick pan to medium heat and add olive oil. Cook black bean cakes for 3 minutes on each side, until golden brown and crispy. Lightly spray 10-inch skillet sith cooking spray. Add chicken cubes; sprinkle with taco seasoning mix, chipotle chili powder and water. Cook uncovered over medium heat 5 to 6 minutes, stirring occasionally, until chicken is no longer pink in center. Create a layered appetixer by placing a small black bean cake on the tortilla chip and adding two small chicken cubes. Next add your favorite sides such as guacamole, sour cream, salsa, shredded cheese, etc.
Location:
Herndon, VA



