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Preheat the oven to 400 degrees F.
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Place a small dish of water next to your work surface.
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To make the tortilla bowls, place 4 empty (15-ounce) cans, open side down, on a baking pan.
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4
Using a pastry brush, soften the tortillas by brushing both sides with a little water, and then brush with 1 tablespoon of the olive oil.
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Drape the tortillas over the cans and bake until firm, about 5 to 7 minutes.
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Using tongs, turn the tortilla bowls right side up, discard the cans, and continue to bake until golden and crisp, another 4 minutes.
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Heat the remaining tablespoon of oil in a large skillet over medium heat.
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Add the onion and cook until soft and translucent, about 4 minutes.
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Stir in the garlic and cook until it's fragrant, about 1 minute.
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Season with salt and pepper.
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Add the tomatoes, chipotles with adobo sauce, and 1/2 cup water, cooking until slightly thick, about 5 minutes, stirring occasionally.
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Mix in the beans and cook until heated through, season with salt and pepper.
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Remove from the heat.
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Place the tortilla bowls right side up on plates and fill each with a handful of greens.
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Divide the bean mixture between the tortilla bowls and top with a sprinkle of feta.
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Fan the sliced chicken on top and garnish with chopped cilantro.
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Drizzle with a little olive oil and serve with lime wedges.
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18
Delicioso Adobo Grilled Chicken
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Combine all of the ingredients in a small glass jar with an airtight lid and shake to blend.
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Store in a cool, dry place for up to 2 weeks.
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Season chicken with the adobo seasoning.
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Heat a grill pan to medium heat and spray with nonstick cooking spray or drizzle with oil.
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Place the chicken on the grill pan and cook for 3 to 5 minutes on each side depending on the size of the breasts.
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Note: This recipe for adobo is a staple seasoning for many of my Latin recipes.
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You can make a large batch, store it in an airtight container and use it as a flavor enhancer in your favorite dishes.
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Ease of preparation: Easy
