How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Roasted Garlic, Spinach, Black Bean and Chicken Tacos?

You need 17 ingredients. The key ingredients include: 1 head Fresh Garlic, 1 Tablespoon Olive Oil, Salt, Pepper, and more.

Is Roasted Garlic, Spinach, Black Bean and Chicken Tacos suitable as meat & poultry?

Yes, Roasted Garlic, Spinach, Black Bean and Chicken Tacos falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Roasted Garlic, Spinach, Black Bean and Chicken Tacos?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Garlic, Spinach, Black Bean and Chicken Tacos Recipe

Name: Roasted Garlic, Spinach, Black Bean and Chicken Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 head Fresh Garlic; 1 Tablespoon Olive Oil; Salt; Pepper; 1 can Black Beans; 1/2 whole Onion; 1 Tablespoon Bacon Fat; 1 bunch Cilantro, Chopped; 2 teaspoons Cumin; 2 pounds Boneless Skinless Chicken Breast; 2 whole Limes-juiced Separately; 4 whole Avocados; 1 Tablespoon Salsa; 1/2 bags Fresh Spinach, Chopped Into Ribbons; 8 whole Tortillas; 1 cup Green Stuff; 1 cup Shredded Cheese, Such As Cheddar, Monterey Jack, Etc.

Roasted Garlic, Spinach, Black Bean and Chicken Tacos

Eats Now Editorial Team · 1009 kcal · Meat & Poultry

1
To roast the garlic, preheat oven to 350 degrees F. Cut the very tops off from the head of garlic.
2
Place garlic in a foil pouch or small baking dish.
3
Add oil and sprinkle with salt and pepper; toss to coat.
4
Cover tightly with aluminum foil.
5
Bake until garlic skins are golden brown and cloves are tender, about 55 minutes.
6
Cool.
7
Squeeze garlic cloves from skins.
8
Mash with a spoon and add a couple teaspoons of water to make a spreadable paste.
9
For the black beans, you can use your own recipe from scratch, canned, or half/half recipe.
10
I use canned black beans, drained and rinsed.
11
Chop 1/2 onion and saute in 1 tablespoon bacon drippings until translucent.
12
Add beans from strainer.
13
Fill a pot with broth or water.
14
Add some chopped cilantro and cumin.
15
Cook until broth is thickened, about 20 minutes.
16
Slice 1/4-inch slices of chicken breast and lay flat on a tray.
17
Sprinkle with salt and pepper and sqeeze juice from one lime.
18
Marinate for 20 minutes.
19
Grill until just done and no longer pink.
20
Take meat off the grill and immediately wrap tightly with plastic wrap.
21
Allow to rest.
22
Right before assembly, slice into strips.
23
Prepare the guacamole by cutting up 4 avocados and placing them in a bowl.
24
Add salt, pepper, lime juice to taste, then add a tablespoon of salsa.
25
Mash the ingredients together.
26
Wash half a bag of spinach.
27
Chiffonade the leaves into ribbons.
28
Place in a bowl.
29
At assembly time, place tortillas in a foil pouch and place in the oven or toaster oven to warm for about 5 minutes.
30
You can also heat them in the microwave wrapped in a paper towel.
31
Spread each tortilla with a thin layer of the roasted garlic spread.
32
Drain the juice off a heaping spoonful of black beans and add.
33
Then add the spinach, chicken, guacamole, cheese and a dollop of green stuff (see note below).
34
I dont think these need salsa, which might compete with the guacamole or green stuff.
35
These can also be made into burritos.
36
YUM.
37
Enjoy.
38
Note: Green stuff recipe is posted separately.

Roasted Garlic, Spinach, Black Bean and Chicken Tacos

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