Corn Tortillas
2-4 chicken breasts (I used 2 and we had left-overs)
1 can black beans, drained
1 cup chunky salsa (I used the homemade variety, but any type works)
1/2 can corn, drained
(note: all spices are optional and my addition to the recipe)
1 t. cumin
1/2 t. coriander (optional)
1/2-1 t. red or chili pepper powder
1 clove garlic, crushed
1/4-1/2 lime juiced
Garnish:
Romaine, guacomole, sour cream, cheese
Boil chicken and shred. Place in frying pan with a bit of olive oil. Stir in beans, corn, spices and salsa. Bring to boil and remove from heat. Broil the corn tortillas until hard (you will have to flip them over). Serve chicken atop tortillas with garnishes of your desiring.
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