Home Cooks > Recipes > Black Bean Taco Salad
(Yield: 4 servings) 6 (six-inch each) flour tortillas
1 tablespoon vegetable oil
1/2 pound boneless, skinless chicken, cut into thin strips
1 clove garlic, minced
2 cans (15 oz. each) black beans, rinsed and drained
1 can (4 oz.) diced green chiles
1/4 cup Kikkoman Stir-Fry Sauce
1/8 teaspoon ground red pepper (cayenne)
2 fresh ripe tomatoes, diced
4 cups iceberg lettuce chunks
1 lime, cut into wedges (optional)
- Cut each tortilla into 4 wedges and place in single layer on large baking sheet; bake in 400ºF. oven 8 to 10 minutes, or until crisp.
- Meanwhile, heat oil in large skillet over medium-high heat. Add chicken and garlic; stir-fry 2 minutes. Reduce heat to medium. Gently stir beans, chiles, stir-fry sauce and red pepper into skillet; simmer 1 minute, or until beans are heated through. Remove from heat; stir in tomatoes.
- For each serving, spoon chicken mixture over lettuce chunks. Serve with tortilla "chips" and lime wedges.